2 baking potato (diced)      
1 lg. onion (diced)
4-5 stalks celery (diced)             
2 carrots (diced)
2 lbs. cooked white chicken (large diced)
2 qts. Water                                
½ lbs chicken base
12 oz  frozen peas.                       
2 tsp white pepper
 
Roux:
8 oz margarine                              
8 oz flour

In a stockpot over medium high heat, bring water, chicken base, potato, celery, onion, carrots,  chicken, and white pepper  to a boil. Cook until veggies are tender. Drain (reserve liquid)and set aside. In empty stockpot melt margarine add flour and cook for one minute. Add back in liquid whip until smooth. Add back in veggie mixture. Stir in peas. Place in your favorite baking dish cover with pie dough or add your favorite dumpling and bake at 350 until golden brown.