1 c. chopped onion
1 c. chopped celery
1 c. chopped carrot
1/3 c. butter, melted
1/2 c. all-purpose flour
2 c. chicken broth
1 c. half and half
1 tsp. salt
1/4 tsp. pepper
4 c. chopped cooked chicken
Basic pastry
Parsley (optional)

Saute onion, celery and carrots in butter for 10 minutes. Add flour to mixture, stirring well; cook 1 minute, stirring constantly.

Combine broth and half and half; gradually stir into vegetable mixture. Cook over medium heat stirring constantly until thickened and bubbly. Stir in salt and pepper. Add chopped chicken; stir well.

Pour chicken mixture into a shallow 2 quart casserole; top with pastry. Cut slits to allow steam to escape. Decorate with pastry cut outs if desired. Bake at 400 degrees for 40 minutes or until crust is golden brown.

BASIC PASTRY:

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