1/2 c. butter
3 tbsp. flour
3 c. chicken broth
1 c. milk
3 c. cooked chicken
1 pkg. frozen mixed vegetables
1 (16 oz.) can English peas, drained
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. poultry seasoning
Pastry

Melt butter in heavy Dutch oven; add flour, stirring until smooth. Cook 1 minute. Gradually add broth and milk; cook over medium heat, stirring constantly until thick and bubbly. Stir in next 6 ingredients. Pour chicken mixture into lightly greased 8x12x2 inch baking dish. Top with pastry. Bake at 400 degrees for 25 minutes or until crust is golden.

PASTRY:

2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2/3 c. shortening
6 tbsp. ice water

Combine flour, baking powder, and salt; cut in shortening until crumbly. Add ice water until moistened. Shape into a ball; roll to 1/4 inch thickness. Cut into strips. Place strips over chicken mixture.