1/4 c. butter
1 sm. onion, chopped
1/3 c. flour
2 3/4 c. chicken broth
1/2 tsp. salt
1/2 tsp. pepper
1 chicken, boiled, deboned and chopped
1/2 c. green peas (cooked)
1/2 c. chopped carrots (cooked)

Melt butter, saute onion and stir in flour. Add broth and cook until thick. Add salt, pepper, chicken, peas and carrots. Spoon into 8x12 inch pan.

PREPARE PASTRY:

1 1/2 c. plain flour
3/4 tsp. salt
1/2 c. plus 1/2 tsp. shortening
4-5 tbsp. water

Combine flour and salt. Cut in shortening. Sprinkle with water one tablespoon at a time until moistened and forms ball. Roll out, cut in strips and criss-cross them across the entire top of chicken mixture. Brush with egg wash (1 egg and 2 tablespoons water). Bake at 400 degrees for 35-40 minutes.