1 1/2 c. (1/4 inch) sliced carrots, cooked
1 c. frozen cut green beans, thawed
1 c. sm. white onions, cooked
1/4 c. butter
1/4 c. flour
1 c. chicken broth
1 c. milk
1 tsp. sage
1/2 tsp. thyme
1/2 tsp. salt
1/8 tsp. pepper
2 c. cooked chicken
Herbed Pastry
2 tsp. milk

Preheat oven to 450 degrees. Place carrots, beans, and onions in a 10 inch deep dish pie pan. Set aside. In medium saucepan over medium heat, melt butter. Add flour. Cook and stir for 1 minute. Add broth, milk, sage, thyme, salt, and pepper. Bring to a boil, stirring. Boil until thickened. Stir in chicken. Spoon over vegetables in pie plate. Bake for 10 minutes or until bubbly and hot. Meanwhile, prepare pastry. On a lightly floured surface, roll in circle about 1 inch larger than pie plate. Place over filling. Flute edge. Cut slits for steam. Bake 15 to 20 minutes or until crust is golden brown.

HERBED PASTRY:

1 c. flour
1/2 tsp. sage
1/3 c. butter
1 tsp. thyme
1/2 tsp. salt
3 to 4 tbsp. cold water