1/3 c. butter
1/3 c. all-purpose flour
1/8 tsp. onion salt
1/8 tsp. poultry seasoning
1/4 tsp. salt
1/4 tsp. pepper
14 oz. can chicken broth
2/3 c. milk
2 c. cut-up, cooked chicken
1 (10 oz.) pkg. frozen peas and carrots
Pastry for a double crust

Heat butter over low heat until melted. Blend in flour, onion salt, poultry seasoning, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and frozen vegetables.

Prepare pastry. Roll 2/3 of pastry into 13-inch square on lightly floured cloth-covered board. Ease pastry into square pan 9x9x2 inches; pour chicken filling into pastry-lined pan.

Roll remaining dough into 11-inch square; place over filling. Roll edges under; flute. Cut slits in center to allow steam to escape. Cook uncovered in 425 degree oven until crust is brown, 30-35 minutes.

Makes 6 servings.