1/2 c. chopped onion
4 tbsp. butter or chicken fat
1/4 c. flour
1/2 tsp. salt
1/8 tsp. pepper
2 c. chicken broth
2 c. cut up cooked chicken
1 c. peas
1 c. sliced carrots

Cook onion in fat in 2 quart saucepan until tender. Blend in flour, salt and pepper. Stir in chicken broth. Boil and stir 2 minutes. Add chicken, peas and carrots; heat to boiling. Keep hot while making pastry.

PASTRY:

1 c. flour
1/3 c. shortening
1/2 tsp. salt
3 tbsp. cold water

Mix and roll like pie crust. Put chicken mix in shallow pan. Put pastry on top and press to edge of pan. Bake at 450 degrees about 20 minutes until crust browns.