1 chicken (about 4 lbs.) cooked
1 c. diced carrots, cooked
1 c. green peas, cooked
1/4 c. butter
1/4 c. flour
1 qt. chicken stock seasoned to taste with salt and white pepper
Enough pastry to cover 9-inch pie, cut into 6 circles

Preheat oven to 400 degrees. Strip chicken meat from the bones. Cut into 1- inch pieces. Place layers of chicken and vegetables in 6 (8 oz.) individual casseroles.

For sauce, melt butter in a saucepan over low heat. Blend in flour; cook and stir for 3 or 4 minutes. Slowly stir in the seasoned chicken stock. Raise heat slightly; simmer and stir with a whisk until thickened and bubbly. Cover chicken and vegetables with the sauce, then cover with pie pastry. Bake 30 minutes in preheated oven until pies are bubbly and crust is crisp and slightly brown.