3 tbsp. butter
1/4 c. all-purpose flour
1 1/4 c. chicken broth
1 c. milk
2 c. cubed, cooked chicken
1 2/3 c. cooked peas & carrots
1 1/2 tsp. salt
1/4 tsp. poultry seasoning
1/8 tsp. pepper
1 hard cooked egg, sliced (optional)
Flaky pastry

Melt butter in a large, heavy saucepan; blend in flour. Cook over low heat until bubbly, stirring constantly. Gradually add broth and milk to flour mixture. Cook over low heat until thickened, stirring constantly. Add chicken, peas and carrots, seasonings and egg; heat well.

Spoon into a 1 1/4 quart casserole; top with Flaky Pastry. Turn pastry edges under and press firmly to rim of casserole dish. Cut slits in pastry to allow steam to escape. Bake at 400 degrees for 30 minutes or until crust is golden brown. Yield: 6 servings.

Note: Turkey and turkey broth may be substituted for chicken.

FLAKY PASTRY:

1 c. all-purpose flour
3/4 tsp. baking powder
1/2 tsp. salt
1/3 c. shortening
3 tbsp. ice water

Combine dry ingredients. Cut in shortening until mixture resembles coarse meal. Add water, stirring lightly. (Dough will be just moist enough to cling together when pressed into a ball.) Turn dough out on lightly floured board or cloth. Roll to 1/4 inch thickness; trim 1/2 inch larger than casserole. Yield: 1 crust. This may be a lot of work, but the results are worth it!