Chicken pot pie

1 medium onion, chopped
2 carrots, chopped
2 stalks celery, chopped
6 T butter divided
1/2 C flour
2 1/4 Chicken broth
1 C milk
1 C frozen peas
3 C cooked cubed chicken

In a medium skillet, saute onions, carrots, celery in 2 tablespoons butter, Set aside. In a medium saucepan melt remaining butter, stir in flour. Cook stirring constantly about 1 min. Gradually whisk in chicken broth, and then milk. Bring to a boil, simmer allow to thicken. stir in vegetables and cooked chicken, remove from heat and pour into a greased 2 qt casserole dish. cover and freeze.

Thaw in fridge. Roll out pie crust and place over chicken, cut slits in top of crust. preheat oven to 375 degrees uncovered for 35-45 min.