2 c. cooked chicken, diced
1 (10 oz.) pkg. frozen peas
1 tsp. dried tarragon
1 tsp. chervil leaves
1/3 c. butter
1/3 c. flour
1/3 c. chopped onion
Salt and black pepper
1 3/4 c. chicken broth
2/3 c. milk
Pastry or 1 (9 inch) frozen pie crust dough

PASTRY:

2 c. flour
1 tsp. salt
2/3 c. shortening
4-5 tbsp. ice water

Mix together flour and salt. Cut in shortening until mixture resembles coarse crumbs. Sprinkle ice water over, mixing until dough forms. Roll 2/3 of pastry into a circle and place in pie pan. Combine chicken with peas, tarragon, and chervil. In saucepan, melt butter; blend in flour, onion, salt, and pepper. Cook on low heat, stirring until mixture is bubbly. Remove from heat. Stir in broth and milk. Return to heat. Bring to a boil, stirring constantly. Boil while stirring for 1 minute, until mixture thickens. Gently mix in chicken mixture. Pour into crust. Roll remaining pastry into a circle and place on top of filling. Roll edges under and seal. Pierce with a fork to allow steam to escape. Bake at 425 degrees for 30-35 minutes, until crust is light golden brown.