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CHICKEN PIE 
3 tbsp. butter or chicken fat
2 tbsp. chopped onion
2 1/2 tbsp. flour
1 c. chicken stock
Salt & pepper to taste
1 1/2 c. cooked chicken, cut in fairly lg. pieces
1 c. cooked canned peas
1 c. cooked, diced carrots or mixed vegetable

Heat fat, add onion and cook over low heat about 10 minutes or until onion is lightly browned, add flour and stir until blended. Slowly add stock and stir over low heat until smooth and thick. Season to taste, arrange chicken and vegetables in layer in 2 individual ramekins, cover with sauce. Top with baking powder biscuit dough rolled like pastry. Cover top of ramekins make slit in top to let steam escape. Bake in a hot oven, 400 degrees, about 30 minutes.
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