1 pkg. boiled chicken meat
6 tbsp. butter
6 tbsp. flour
1 1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. sage
3 c. chicken stock
1 c. milk
Peas and carrots

Melt butter in large sauce pan. Blend in flour, salt, pepper and sage. Gradually add chicken stock. Cook until thick, stirring constantly. Add chicken and vegetables. Cook until heated through. Place in casserole dish. Put topping on.

PASTRY TOPPING:

1 c. flour
1/2 tsp. salt
1/3 c. shortening
2 - 3 tbsp. cold water