Chicken Pot Pie

1 lb. chicken or turkey, cooked and cubed
2 medium carrots, chopped
1 rib celery, chopped
1 c. frozen peas
1/3 c. butter
one medium onion
1/3 c. flour
2/3 c. milk
2 cubes chicken bouillon
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg
Unbaked pie crust
1 T butter

Cook carrots and celery in a pot of water. Add peas to pot and simmer for one minute. Drain the water from the pan, reserving 2 cups of the water and set it aside. Make a white sauce by cooking the onions in 1/3 cup butter until soft. Stir in flour; slowly whisk in reserved water and milk. Stir in soup bouillon, salt, pepper and nutmeg. Simmer sauce until thick; remove from heat. Set aside.

Center pie crust in 9 inch pie plate. Spread cooked chicken and vegetables into crust, then pour the sauce over it. Center second pie crust over pie; fold over edges and pinch with a fork to seal and prick holes in top of crust. Bake in a 425 oven for 20 minutes. Cover edges of pie with aluminum foil and bake an additional 10-15 minutes or until crust is golden brown. Rub one T butter over top of hot crust. Cool for 10 minutes before cutting.