3 tbsp. butter
1/4 c. flour
1/8 tsp. black pepper
1 1/2 c. chicken broth
1 c. milk
Salt
2 c. boiled and cubed chicken
1 can cream of chicken soup
1 2/3 c. frozen peas and carrots, cooked and drained

Melt butter in pan, add flour, salt, and pepper and mix well. Add broth, milk, and soup and stir until smooth. Add vegetables and chicken. Pour into 1 1/2 quart casserole dish and top with crust.

CRUST:

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

Mix dry ingredients. Cut in shortening until well mixed. Add ice water, a little at a time until dough is the right consistency for rolling. Roll until 1/4 inch thick and cover the chicken mixture. Cut slits in crust and dot with butter. Bake at 400 degrees for 30 minutes or until crust is brown.