1 1/2 c. diced carrots
1 1/2 c. diced potatoes
1 c. peas
3 tbsp. chopped onion
Milk
1/2 c. butter
1/4 c. flour
1 c. diced chicken
1/2 tsp. salt
1/4 tsp. pepper
1 c. pie crust mix or dumpling mix

Cook vegetables until tender. Drain liquid, add enough milk to liquid to make 1 3/4 cup. Melt butter, blend in flour. Add liquid, stir until thickened. Pour over vegetables and add chicken and seasonings.

Put into 1 1/2 quart casserole. Cover with crust or dumpling mix, if you use pie crust, slash to release steam. Bake at 400 degrees for 25 to 30 minutes. Makes 4 generous servings.