2 c. cooked chicken
1 1/2 c. water
1/2 c. nonfat dry milk
3 tbsp. flour
1 tsp. salt
1/4 tsp. tarragon
1/4 tsp. dried parsley
1/8 tsp. pepper
3/4 c. onions, cooked
Cooked carrot slices, lima beans, and green beans to total 1 1/2 c.
1 recipe pie crust

May use other meats or vegetables that you have on hand.

Preheat oven to 400 degrees. Beat nonfat milk and flour with water until smooth. Add salt, tarragon, parsley, and pepper. Cook over medium heat, stirring constantly, until mixture thickens. Mix in chicken and vegetables.

Pour into 1 1/2 quart casserole. Cover with pastry crust. Bake 20 minutes, or until lightly browned.

Yield: 4 servings/225 calories per serving.