Directions

Pre-heat oven to 400° F

Combine broth, bay leaf, and pepper in Dutch oven, bring to boil. Add potatoes, cover and reduce to medium; cook 5 minutes. Add veggies and celery, return to boil; cover and reduce heat to simmer 8-12 minutes. Remove bay leaf, drain and set aside reserving broth.

Melt butter over medium heat in Dutch oven; add flour, stirring until smooth - cook one minute, stirring constantly. Gradually add broth, stirring constantly until thick and bubbly. Add cooked veggies and chicken pieces. Spoon into 2½ quart casserole, cover with pastry, cut slits in top for steam to escape.

Bake for 20 minutes or until golden.

Serves 6 -8