1/2 c. melted butter
3 tbsp. flour
1 c. milk
3 c. diced cooked chicken
1/2 tsp. salt
1/4 tsp. pepper
1 (16 oz.) can mixed vegetables, drained
1 (16 oz.) green peas, drained
1 pastry for 9-inch pie

Combine butter and flour in large saucepan; place over low heat. Gradually add milk and chicken broth, stirring constantly, until smooth and thickened. Stir in chicken, pepper, salt and vegetables. Mix well. Pour into 13 x 9-inch pan. Roll pastry out to fit dish.

Bake at 350°F for 30 minutes or until browned.

Yields 8 to 10 servings.