2 c. cooked chicken meat, cut in rather lg. pieces
2 c. chicken broth
3 tbsp. flour
3 tbsp. butter
1/2 c. cream
3/4 c. cooked green peas
1/2 c. diced celery
1/2 c. thinly sliced carrots
1 c. potato balls
1/2 c. mushrooms, sauteed
Pastry or biscuit dough

Bring chicken broth to a boil and stir in flour and butter kneaded to a smooth paste, stirring constantly until broth is thick and smooth. Lower heat, stir in cream, chicken and vegetables and heat through. Pour in 2-quart casserole and top with either small biscuits or pie crust rolled out and slashed several times to let steam escape. Bake at 450 degrees for about 20 minutes or until top is well browned. Serves 5 to 6.

Serve with buttered spinach and a green salad if you have added the vegetables to the pie. Serve mashed potatoes if you omit the potato balls.