1/3 c. butter
1/3 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c. water
2/3 c. milk
2 c. cooked chicken, cut up
1 (16 oz.) can Veg-All, drained
15 oz. pkg. Pillsbury all ready pie crusts

Heat butter over low heat until melted. Stir in flour, salt and pepper until smooth. Add water and milk, stirring constantly. Heat to boiling and boil 1 minute while stirring. Stir in chicken and vegetables. Set aside.

Line pie plate with the pastry and pour in the chicken mixture. Place remaining pastry over the filling. Fold under edges and flute. Cut slits and bake at 425 degrees for 30-35 minutes, until browned. When done, let set 5-10 minutes. Can be prepared ahead and frozen.