1/4 c. chopped onion
2 tbsp. chopped green pepper
1/4 c. butter
1/3 c. all-purpose flour
1 (13 3/4 oz.) can chicken broth
1 c. milk
1 c. broccoli
1/2 c. each carrot and celery slices
1/2 c. cauliflower
1 c. shredded Swiss cheese or 1/2 c. grated Parmesan cheese
2 c. cut-up cooked chicken

Prepare pastry. Cook onion and green pepper in butter in 2-quart saucepan over medium heat until onion is transparent; stir in flour. Cook, stirring constantly, until bubbly. Stir in broth, milk and vegetables. Heat to boiling, stirring constantly. Boil and stir 1 minute; stir in cheese.

Divide chicken among casseroles; spoon sauce and vegetables over chicken. Top each casserole with a pastry circle. Roll edge of pastry under, pressing on edge of a casserole. Flute. Cut slits in pastry. Bake until golden brown, 20-25 minutes. Yield: 4 servings

PASTRY:

1 1/3 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. paprika
1/2 c. shortening
3-4 tbsp. cold water

Mix flour, salt and paprika; cut in shortening until mixture resembles coarse crumbs. Sprinkle in water, 1 teaspoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. (If needed, 1 or 2 teaspoons extra water may be added.) Gather pastry into ball; roll out on a lightly floured board. Roll 1/8 to 3/16 inch thick. Cut 1 1/2 inches larger that diameter of casserole dish.