Prepare the roux taking care to blend the butter and flour throughly. It should not brown at all.
Slowly add the hot milk while blending. The hot temperature aids in the blending the sauce without lumps.
Boil the potatoes in the left over chicken cooking broth until lightly softened but not too soft as they will mash up when baking.
Next boil the carrots until soft in the same liquid. It will turn orange!
Saute onion and celery together in 2 Tbls of butter.
Add vegetables to the sauce.
Adjust sauce thickness:
To make more thick, add a mixture of flour and sauce that has been mixed throughly into a thick mixture and slowly add while stirring into the pie filling mix a little at a time. The sauce will thicken more as it simmers on low.
Cook at low heat for about 10 minutes, stirring often from the bottom up.
Add extra liquid as needed while stirring if the sauce is too thick.
Put pie crust in casserole dish pushing sides covering the edge.
* for cupcakes, spray pan fist then press squares of dough into ach cup.
Bake at 350 degrees for 45 minutes or until crust is golden brown.
*for cupcakes, cook at 350 for 20 -25 minutes.
Cupcake yield is 18