Dilly pastry (your choice)
1 1/2 c. sliced carrots
1/2 c. chopped onion
1/2 c. chopped celery
1/3 c. finely chopped green pepper
1/3 c. water
1/4 c. butter
1/4 c. all-purpose flour
1 c. chicken broth
1 c. milk
2 c. diced cooked chicken
1 (10 oz.) pkg. frozen peas, thawed and drained
1 tsp. salt
Pinch ground pepper

Prepare Dilly Pastry. Heat oven to 400 degrees. Place carrots, onion, celery, green pepper and water in 1 1/2-quart saucepan; cover and cook over medium-high heat about 3 minutes. Drain vegetables.

Melt butter in 2-quart saucepan over medium heat; blend in flour. Gradually add broth and milk to flour mixture; cook, stirring until thick, about 5 minutes. Add onion mixture.

Reduce heat to low; add chicken, peas, salt and ground pepper. Cook until hot, about 2 minutes. Pour chicken mixture into greased 8-inch square baking dish. Roll pastry on lightly floured surface into a 7-inch square. Cut pastry into 4 squares and place on top of chicken mixture. Bake until pastry is golden, 25-30 minutes. Serve hot. Makes 4 servings.