1/4 c. butter
6 tbsp. flour
1 c. milk
2 c. chicken broth
3-4 c. bite sized pieces cooked chicken
1/4 tsp. rosemary
1/4 tsp. savory
Salt and pepper to taste
2 c. thinly sliced, cooked carrots
2 c. frozen peas, thawed
Pastry for 1-crust

Can substitute 1 package frozen mixed vegetables.

Melt butter in large saucepan and blend in flour. Add milk and broth. Bring to boil, stirring. When thickened and smooth, lower heat. Add chicken and all seasonings.

Cover and simmer for 5 minutes, stirring occasionally. Cool. Mix in carrots and peas. Pour it into a 2 1/2 quart casserole. Prepare crust. Fit on top, roll under edges and crimp to seal. Brush top with milk.

Bake for 30-40 minutes at 425 degrees. Makes 6 servings. Can be baked in a pie dish with bottom and top crust.