Chicken Pot Pie

Ingredients

• 1/3 cup unsalted butter
• 1/2 cup chopped celery
• 1/2 cup chopped yellow onion
• 1/3 cup (about 1 1/2 oz.) all-purpose flour
• 2 3/4 cups chicken broth
• 3 1/2 cups chopped cooked chicken
• 1 (10-oz.) pkg. frozen mixed vegetables, thawed
• 3 hard-cooked eggs, peeled and chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large egg, lightly beaten

How to Make It

1. Preheat oven to 400°F. Melt butter in a large heavy saucepan over medium-high. Add celery and onion, and cook, stirring often, until softened, about 6 minutes. Add flour, and cook, stirring constantly, 1 minute. Slowly stir in broth. Reduce heat to medium, and cook, stirring constantly, until mixture is thickened and bubbly. Stir in chicken, vegetables, hard-cooked eggs, salt, and pepper. Transfer mixture to a lightly greased 11- x 7-inch (2-quart) baking dish.
   
2. Place the Pastry on a lightly floured surface, and roll out into a 1/8-inch-thick rectangle. Cut Pastry into 3/4-inch-wide strips, and arrange strips in a lattice design over the top of the chicken mixture. Lightly brush Pastry strips with beaten egg.
   
3. Bake in preheated oven until golden brown and bubbly, 35 to 40 minutes.