1 1/2 c. flour
1/2 c. & 2 tbsp. Crisco
1/2 tsp. salt
4 tbsp. water

Cream flour, Crisco and salt. Add water, may need to add a little more to get good rolling consistency. Roll out.

FILLING:

1/3 c. butter
1/3 c. flour
1/3 c. chopped onion
Pepper & salt to taste

Melt butter. Blend in flour, onion, salt and pepper - cook over low heat until smooth. Remove from heat and stir in 1 3/4 cups chicken broth. Stir in 2/3 cup milk. Boil and stir constantly for 1 minute. Stir in 2 cups cooked chicken, diced. Add a 10 ounce package frozen peas and carrots (have used broccoli and carrot mixture).

Pour above ingredients into bottom of pastry shell of 9 x 9 x 2 inch square pan. Top this with pie pastry. Cut slits on top of pastry. Sprinkle with paprika. Bake at 425 degrees for 30 minutes. I'm sure you could also use beef broth and cubed beef in place of chicken if you wish.