1 chicken, boiled, skinned and cubed
1/2 c. butter
1/2 c. flour
3 c. chicken broth, reserved from boiling chicken
3/4 tsp. salt
1/8 tsp. pepper
1 (16 oz.) can carrots, drained
1/4 c. chopped onions
1 (8 oz.) can mushrooms, drained
1 (10 inch) pastry crust

Boil chicken; reserve broth. In skillet, melt the butter. Stir in 1/2 cup flour gradually. Stir until flour is cooked. Heat broth. Add gradually to flour mixture. Stir rapidly and cook 5 minutes until thickened.

Stir in salt and pepper. Add carrots, onions and mushrooms. Add the chicken. Pour into large Pyrex pie pan. Top with 10 inch unbaked pastry crust. Bake at 425 degrees for 25 to 30 minutes.