2 c. cooked chicken (diced)
1 pkg. frozen carrots and peas
1 tsp. tarragon
1 tsp. chervil leaves or parsley leaves
1/2 c. butter
1/3 c. flour
1/3 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c. chicken broth
2/3 c. milk

Combine chicken, peas, carrots and spices. Melt butter in pan, blend in flour, onion, salt and pepper. Cook on low heat, stir until bubbly. Add broth and milk, stir until thick. Add chicken. Make pie crust. Put mixture in casserole dish and cover with crust. Bake at 425 degrees for 30 to 35 minutes.