1/2 c. butter, melted
3 tbsp. all-purpose flour
3 c. chicken broth
1 c. milk
3 cups diced cooked chicken
1/2 tsp. salt
1/4 tsp. pepper
1 (16 oz.) can mixed vegetables, drained
1 (16 oz.) can green peas, drained
Pastry for 9-inch pie

Combine butter and flour in a saucepan over low heat; gradually add chicken broth and milk, stirring constantly until smooth and thickened. Stir in chicken, salt, pepper, mixed vegetables, and peas; mix well. Pour into 13 x 9 x 2 inch baking dish.

Roll pastry to 1/8 inch thickness on a lightly floured surface; cut into strips 1-inch wide and arrange in lattice design over chicken mixture.

Bake at 350°F for 30 minutes or until pastry is golden brown.

Yield: 8 to 10 servings.