2 c. cooked, chopped chicken
1-2 c. cooked potatoes, chopped
Chicken broth
Butter
Sugar
1 can whole kernel corn
1 can carrots
Salt & pepper to taste
1 sm. onion
Flour
Your favorite crust

Mix all vegetables together and drain. In chicken broth, make into gravy with flour and butter. Mix together thicken broth, vegetables and chicken. Pour into casserole dish; top with crust. Sprinkle with sugar and dot with butter. Bake at 425 degrees until crust is light brown. Serves 8.