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Preheat oven to 375 degrees
In a pan, combine raw chicken, carrots, peas, corn, potatoes and
celery add water to cover and boil 15 min. Remove from heat, drain
and set aside.
In sauce pan over medium heat cook onions in butter until translucent
Stir in flour, salt, pepper and rest of seasonings.
Slowly stir in chicken broth and milk.
Simmer over med. heat until thickened.
Spray 9x13 pan with cooking spray.
Place chicken and vegetables into pan. Slowly pour sauce over
vegetable mixture. Place rolled out crust on top. Fluting the edges if
desired. Brush crust with about 1 Tbs. of milk Poke several holes in
top with a knife so pie can vent. ( you can make a design if desired)
Bake for 30-40 min., or until pastry is golden brown and filling is
bubbly. Let rest 10 min. before serving.
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