2 c. cooked chicken (or beef or pork)
1 1/2 c. water
1/2 c. nonfat dry milk
3 tbsp. flour
1 tsp. salt
1/4 tsp. tarragon
1/4 tsp. parsley
1/8 tsp. pepper
3/4 c. sm. white onions, cooked
Cooked carrot slices, lima beans & green peas to total 1 1/2 c. (a pkg. of mixed frozen vegetables may be used)
One recipe for pastry crust or mashed potato topping

Preheat oven to 400 degrees. Beat nonfat dry milk and flour with water until smooth. Add salt, tarragon, parsley and pepper. Cook over medium heat, stirring constantly until mixture thickens.

Mix in chicken and vegetables. Pour into 1 1/2 quart casserole. Cover with Pastry Crust or Mashed Potato Topping. (Recipes follow.) Bake 20 minutes or until lightly browned. Mix in chicken and vegetables. Pour into 1 1/2 quart casserole. Cover with Pastry Crust or Mashed Potato Topping. Bake 20 minutes or until lightly browned.

PASTRY CRUST:

1/2 c. flour
1/8 tsp. salt
2 tbsp. oil

Stir salt and oil into flour. Form a ball, flatten slightly and place on a sheet of wax paper. Place another sheet on top of dough and roll out quickly. Peel off top layer of paper, invert dough over filling and seal pie by pressing dough firmly to edge of casserole. Cut steam holes and bake pie at 400 degrees for about 20 minutes.

MASHED POTATO TOPPING:

2 c. mashed potatoes
1/2 c. hot skim milk
1/4 tsp. pepper
2 tbsp. melted butter
1 tsp. salt
1/8 tsp. nutmeg
Paprika

Beat together mashed potatoes, butter, milk, salt, pepper and nutmeg until light and fluffy. Spread over top of chicken mixture and sprinkle lightly with paprika. Bake at 400 degrees for about 20 minutes.