Pastry for pie crust
3/4 cup sliced celery
3/4 cup grated carrot
1/2 cup water
1/2 cup frozen peas
1/4 cup butter
1/2 cup chopped onion
1/4 cup flour
1/2 tsp. dried marjoram, or poultry seasoning
            Salt and pepper to taste
1 cup    light cream or milk
3/4 cup chicken broth
3 cups  cut up precooked chicken or turkey
 

• Prepare pastry.
• Cook celery and carrot in water for 2 minutes, or until tender. Add peas; cook 2 minutes longer. Drain well, reserving liquid.
• Melt butter in large saucepan, Add onion; cook about 5 minutes, or until tender crisp. Add flour and seasonings, mixing until smooth. Gradually stir in ream, broth and reserved cooking liquid. Cook, stirring constantly, over medium heat until mixture comes to a boil and is smoothly thickened. Stir in chicken and vegetables. Cook slightly. Spoon into pie plate. Place pastry over filling. Place on a piece of foil to catch drips.
• Bake at 450 for 10 minutes, then reduce temperature to 350 and continue baking for 35 - 40 minutes, or until crust is golden and filling is bubbly. Serve hot.