Chicken Pot Pie

1 1/2 cup celery, chopped
1 onion, chopped
4 cups chicken broth
1/2 cup flour
1/2 cup butter
1 can peas
1 can carrots
2 potatoes, cooked & cubed
2 cups chicken, cooked & cubed
salt & pepper to taste
1-2 unbaked pie crusts

Saute celery and onions in broth for 20 minutes.  Melt butter and stir in flour making a smooth paste. Gradually whisk into broth mixture.  It will thicken immediately.  Add the peas, carrots, potatoes and chicken.  Salt and pepper to taste and pour into a 9"x13" baking dish.  Top with pie crust either cut in strips and weave.  I like to cute out fun shapes with cookie cutters and put those on top of the lattice. 

You can freeze it at this point or you can bake it at 400 for 30-40 minutes until crust is golden brown.