3 tbsp. butter or chicken fat
1/4 c. flour
1 1/4 c. chicken broth
1 c. milk
1 1/2 tsp. salt
1/8 tsp. pepper
2 c. cooked, cubed chicken
1 2/3 c. cooked carrots, peas & potatoes
1 unbaked pie shell, top & bottom

Melt butter, stir in flour, salt and pepper and add broth and milk, stirring constantly until bubbles and thickens. Add well drained chicken and vegetables. Pour in lined pie shell, cover with top crust, seal edges and slit top crust. Bake. This doubles nicely and travels well for potlucks and such.