3 tbsp. butter
1/4 c. flour
1 1/4 c. chicken broth
1 c. milk
2 c. cooked and cubed chicken
1 2/3 c. cooked and drained mixed peas and carrots
1/2 tsp. salt
1/4 tsp. poultry seasoning
1/8 tsp. pepper

FLAKY CRUST:

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

Melt butter in a heavy Dutch oven. Add flour, stirring constantly until thick and bubbly. Stir in next 8 ingredients. Pour chicken mixture into deep 1 1/2 quart casserole. Top with Flaky Crust.

Combine flour, salt, baking powder and shortening in bowl. Cut up with pastry blender. Sprinkle ice water evenly. Roll dough on lightly floured surface to fit casserole. Cut slits in the pastry to allow steam to escape. Bake at 400 degrees for 25-30 minutes or until golden brown.