Recipe: Machine Shed's Chicken Pot Pie

CHICKEN POT PIE FROM THE MACHINE SHED

2 quarts water
1/2 lb. chicken base
2 baking potatoes, diced
4 or 5 stalks celery, diced
1 large onion, diced
2 carrots, diced
2 lbs. large diced cooked white chicken
2 tsp. ground white pepper
12 oz. frozen peas
Pie dough or dumpling batter

FOR THE ROUX:
8 oz. margarine
8 oz. flour

In a stockpot over medium high heat, bring water, chicken base, potato, celery, onion, carrots, chicken, and white pepper to a boil. Cook until veggies are tender. Drain (reserve liquid) and set aside.

TO MAKE THE ROUX:
In empty stockpot melt margarine; add flour and cook for one minute. Add reserved liquid whip until smooth. Add reserved veggie mixture. Stir in peas.

Place in your favorite baking dish and cover with pie dough or your favorite dumplings.

Bake at 350 degrees F until golden brown.