Pastry for 9-inch pie
2 c. cooked chicken
3 tbsp. butter
3 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme
1/4 tsp. sage
2 c. chicken broth
Dash of lemon juice or Tabasco sauce
2 c. total of vegetables

VEGETABLES: Diced potatoes, carrots, onions, celery with leaves, cooked in 1/2 cup chicken broth until potatoes are barely tender.

Cook vegetables, about 15 minutes, and reserve liquid. Combine drained vegetables and cut-up chicken in bowl. Blend butter and flour over low heat. Add seasonings and lemon juice. Cook over low heat until smooth and bubbly. Remove from heat.

Combine chicken broth and reserved vegetable liquid to make 2 cups. Add gradually to flour-butter mixture. Heat to boiling, stirring constantly and simmer, still stirring, for 5 minutes. Sauce will be thin. Pour hot sauce over chicken and vegetables.

Stir; pour all into buttered baking dish not more than 3 inches deep (about 1 1/2 quart size). Cover with vented plain pastry. Bake 10 minutes at 450 degrees. Then reduce to 350 degrees and bake 15-20 minutes longer or until pastry is delicate brown. Serves 4-6.