Chicken Pot Pie

Sauce:
4 Tbsp. butter
1/2 cup flour
1 can chicken broth
1 1/2 c. whole milk, half & half, or cream

Melt butter, add flour, and cook for 1 minute, whisking constantly. Slowly add broth, stirring constantly with a whisk. Add milk and season to taste with salt, pepper and parsley.

Pie:
1 1/2# chicken, cooked and cubed
2 Tbsp. butter
1 medium onion
2 small celery stalks, sliced 1/4" thick
12 oz. package of frozen peas and carrots
2 pie crusts (top and bottom layer)

Melt butter and saute onion and celery. Add sauce and peas and carrots. Cool.

Line a pie pan with bottom crust, add filling, and top crust. Seal edges with water and crimp closed.

Bake at 425 degrees for 40-50 minutes. Brush top with 1 yolk mixed with 1/8 tsp. water.

Watch the edges of the pie!