2 deep dish pie shells
2 lb. chicken, skinned & boned
1 pkg. (9 oz.) frozen peas & carrots
6 tbsp. butter
6 tbsp. flour
1 tsp. curry powder
1 tsp. salt
1/8 tsp. pepper
3 c. chicken broth (from bouillon is o.k.)
1 can evaporated milk

Sauce: Melt butter over low heat. Stir in flour, curry powder, salt and pepper. Cook, stirring constantly, just until mixture bubbles. Stir in broth slowly. Continue to cook and stir until sauce thickens and bubbles, about 3 minutes. Stir in evaporated milk. Makes about 4 1/2 cups.

Pie: Cook chicken and cut in bite-size pieces. Toss with thawed peas and carrots and 2 cups curry sauce. Pour into 1 pie shell and cover with 2nd shell - either solidly with slits cut in it or cut in strips and cross-crossed.

Bake at 400 degrees for 20 minutes, then at 350 degrees for 25 minutes until golden brown. Serve with remaining sauce.