1 (3 lb.) fryer, cooked and deboned
2 3/4 c. chicken broth
1 c. chopped carrots
1 c. English peas
2 1/2 c. diced potatoes
1/2 tsp. salt
1/4 c. chopped celery
1/2 tsp. white pepper
1 tsp. onion powder
3/4 tsp. poultry seasoning
3 tbsp. flour
1/2 c. milk
1 sm. can mushrooms

Cook vegetables, salt, and seasonings in chicken broth until tender, about 20 minutes. Combine milk and flour and add to vegetable mixture, stirring constantly, until thickened.

Add chopped chicken and mushrooms, and spoon into baking dish lined with pastry. Top with pastry. Bake at 400 degrees for 25 minutes.