5 tbsp. butter
1/2 c. onion
5 tbsp. flour
3 c. chicken broth
Pinch of saffron
1 tsp. salt
Pepper to taste
2-3 c. cooked chicken
1 c. cooked peas
1 c. cooked cubed potatoes

Saute onion in butter until soft. Add flour and seasonings. Add broth and cook until slightly thickened. Arrange chunks of chicken and vegetables in casserole and pour mixture over. Cover with crust.

FLAKY BUTTER CRUST:

1 1/2 c. flour
6 tbsp. shortening
4 tbsp. butter
1/2 tsp. salt
Ice water

Sift together flour and salt. Cut in shortening and butter. Add water, in small amounts, using only enough to make particles hold together. Roll dough 1/4 inch thick to fit casserole. Bake at 375 degrees for 25 minutes. Serves 6.