3 tbsp. butter
1/4 c. all-purpose flour
1 1/4 c. chicken broth
1 c. milk
2 c. cubed cooked chicken
1 2/3 c. cooked peas & carrots
1 1/2 tsp. salt
1/4 tsp. poultry seasoning
1/8 tsp. pepper
1 hard cooked egg, sliced
Flaky pastry

Melt butter in a large, heavy saucepan; blend in flour. Cook over low heat until bubbly, stirring constantly. Gradually add broth and milk; cook until thickened, stirring constantly. Stir in chicken, peas and carrots, seasonings and egg; heat.

Spoon chicken mixture into a 1 1/2 quart casserole dish and top with flaky pastry. Turn pastry edges under and press firmly to casserole dish. Cut slits in top of pastry to allow steam to escape. Bake at 400 degrees for 30 minutes or until pastry is golden brown. Yield 6 servings. Note: Turkey and Turkey broth may also be used.