2 c. cooked chicken, cut in med. sized pieces
2 tbsp. onion, finely minced or grated
3 tbsp. butter
4 tbsp. all-purpose flour
2 c. chicken stock (chicken bouillon cubes may be used)
1 tsp. salt
1/8 tsp. pepper
1 c. diced potatoes (optional)
1/2 c. peas
1/2 c. carrots

Use your favorite pastry and roll pastry to fit an 8 inch square or oblong pan or you may use foil pan or pans. This is great for small pans for anyone living alone. Freezes great and can be baked in small ovens. Place chicken in pans of choice with all vegetables. Make sauce of other ingredients and pour over the chicken and vegetables. Add top crust, pricking to let steam escape. Bake at 425 degrees for 25-30 minutes or freeze and bake when used.