Chicken Pot Pie

1/3C butter
1/3 C flour
1 TBSP onion flakes
1 TBSP chicken soup base (better than bouillon)
1/2 tsp salt
1/4 tsp pepper
1 3/4 C water
2/3 C milk
2 C chicken
1or 2 celery stocks
6 oz of mixed peas and carrots (frozen)
2 or 3 cubed (small) potatoes
2 pie shells

Melt butter and mix in onion flakes, add soup base, salt , pepper and flour. Mix together and let cook on low for about 1 min. Add water, milk potatoes and celery. Mix well and continue stirring while it boils for one min. Add peas, carrots and chicken.
Let cool just a little bit and then fill pie crust. Don't forget to poke holes in your top crust!
Bake at 375' for about 25- 30 min. You may want to cover your edges, they get dark faster.