1 1/3 c. non-fat dry milk, powdered
3/4 c. all-purpose flour
1 tsp. salt
1/2 c. butter

In medium bowl combine powdered milk, flour and salt. Cut in butter until crumbly. Transfer to sealed container and refrigerate until needed. Makes 3 cups.

3/4 c. sauce mix
1 1/3 c. water
1 1/2 c. cooked chicken
1 c. peas (fresh or frozen)
1 (2 oz.) can chopped mushrooms, drained
6 potato patties, cooked

In pan, combine sauce mix and water; cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Stir in chicken, peas and mushrooms; heat through. For each serving, place a potato patty on plate and ladle chicken mixture over top. 6 servings.