2 c. cooked chicken, cut in med. sized pieces
2 tbsp. onion, finely minced
3 tbsp. butter
4 tbsp. all-purpose flour
1/2 pastry recipe for top
2 c. chicken stock
1 tsp. salt
1/8 tsp. pepper
1 c. potatoes, diced
1/2 c. diced carrots or 1/2 c. peas

Cut pastry 1/2 inch larger than dish to allow for tucking into the casserole and crimping. Prick pastry with a fork to allow steam to escape. Place chicken and minced onion in casserole. Make a sauce by melting the butter. Add flour and blend thoroughly over low heat. Slowly add the stock, salt and pepper and stir until mixture thickens. Pour over chicken in casserole. Carefully lift the pastry over the hot mixture and press it firmly to the edges. Bake in preheated oven 425 degrees for 25 to 30 minutes.