Melt the butter in a saucepan, stir in the flour, and cook, stirring, for 2 minutes. Slowly add the broth, cream, pepper, and salt to taste.
Cook for 5 minutes, until thickened and smooth.
Put the chicken pieces in a deep pie pan or casserole, cover with the sauce, and stir in the onions, peas, carrots, and celery.
Roll out the prepared pie dough and place it over the casserole, allowing enough overhang so that the edges can be tucked under and crimped.
Cut vents in the dough to allow the steam to escape. Bake for 25 to 30 minutes, until the crust is nicely browned.
When a recipe calls for cooked chicken, and you don’t happen to have half a roast chicken in the refrigerator, buy a package of mixed parts, and arrange them, seasoned with salt and pepper, in one layer in a shallow baking pan.
Bake them, covered loosely with aluminum foil, in a preheated 375-degree oven for 40 to 45 minutes.
To test, cut into a thigh piece near the bone, and if the flesh is no longer pink, the chicken is done.
If a recipe calls for white meat only, buy chicken breasts. They will probably take only 30 minutes, but test in the same way to be sure.