This family favorite pie is a good way to use leftover chicken or turkey. If you wish, you may cook chicken especially to make it, too. In the microwave oven, a whole chicken cooks in 15 to 20 minutes (check directions that come with your own). For 1 pie, 4 to 6 servings, you will need:

2 c. diced cooked chicken
1 pkg. (10 oz.) frozen peas
1 tsp. dried tarragon
1 tsp. chervil leaves
1/3 c. butter
1/3 c. all-purpose flour
1/3 c. chopped onion
1/2 tsp. salt
1/2 tsp. pepper
1 3/4 c. chicken broth
2/3 c. milk
Pastry (recipe follows)

1. Combine chicken with peas, tarragon and chervil; set aside.

2. In saucepan, melt butter. Blend in flour, onion, salt and pepper.

3. Cook on low heat, stirring, until mixture is bubbly. Remove from heat.

4. Stir in broth and milk. Heat to boiling, stirring constantly. Boil, stirring, for 1 minute until thickened.

5. Gently fold in chicken mixture.

6. Roll 2/3 of the pastry to a 13 inch circle. Ease into 9 inch pan.

7. Pour chicken mixture into pastry-lined pan.

8. Roll remaining pastry into a circle to fit pan. Place over filling. Roll edges under. Seal. Pierce with a fork to allow steam to escape.

9. Bake at 425 degrees for 30-35 minutes or until crust is a light golden brown.

Pastry: Measure 2 cups all-purpose flour and 1 teaspoon salt into bowl. Cut in 2/3 cup firm lard or shortening until mixture resembles coarse crumbs. Sprinkle 4 to 5 tablespoons ice water over, mixing until dough cleans sides of bowl. Gather into ball.