1/4 c. chicken fat or butter
1/4 c. Bisquick (Jiffy mix)
1 1/2 tsp. salt
1/4 tsp. pepper
2 c. chicken stock (gravy)
2/3 c. cream (light)
3-4 c. chicken or turkey, cut up
Potatoes, cut up and cooked
Carrots, cutup and cooked

Heat fat and blend in Bisquick, salt, and pepper. Remove from heat. Stir in stock, cream, chicken and cook over low heat until thickened, about 5 minutes. Add potatoes and carrots. Pour filling into a baking dish. Cover with pie crust, cut slits in center. Bake until crust is golden brown.