2 tablespoons butter or margarine, softened
1 cup all-purpose flour
1 cup chopped onion
1 cup chopped celery
1 cup frozen chopped chicken meat
1 cup cooked, cubed white chicken breast meat
4 (8 ounce) packages cream cheese, softened
1 cup milk
3 eggs
1 teaspoon salt
1/2 teaspoon pepper, divided
1 cup chicken broth
2 slices Swiss cheese
Preheat oven to 425 degrees F (220 degrees C).
Place butter or margarine in a large, heavy skillet over medium-high heat. Cook and stir onion and celery until tender. Stir in chicken, then pour in 2 more tablespoons of butter or margarine, stirring constantly. Cook and stir until chicken is no longer pink and juices run clear. Pour chicken broth over chicken and stir to coat.
In a large bowl, combine cream cheese, milk, eggs, salt, pepper, chicken, celery and poultry. Mix well to form a thick and creamy mixture. Roll chicken into 1 inch slices; place in a 9 inch pie pan.
Bake in preheated oven until chicken is tender, about 25 minutes. Remove chicken and let cool. In a separate small bowl, combine 1 cup broth, 1 slice of cheese and remaining 2 tablespoons of butter or margarine. Mix well and pour over pie.