3 tbsp. butter
3 tbsp. flour
2 c. chicken broth (instant, canned or reserved from cooking the chicken)
1 tsp. lemon juice
3 tbsp. whipping cream
2 lg. potatoes, cooked and diced
3 carrots, cooked and diced
1 (10 oz.) pkg. frozen green peas, cooked
8 oz. tiny frozen onions, parboiled
4 mushrooms, sliced
1/8 tsp. curry and pepper mixed
1 tsp. salt
1 chicken fryer, cooked and cut into chunks
1 1/4 c. Bisquick
1/3 c. shortening
2 tbsp. butter
1 tsp. sugar
3 tbsp. sour cream (very cold)

Melt butter, add flour and allow to bubble 1 minute. Add broth and stir with wooden spoon. Bring to boil and simmer for a few minutes. Add lemon juice and cream. Drain vegetables and add to sauce; add seasonings and chicken. Pour into a deep 2 quart casserole. Preheat oven to 350 degrees.

Topping: Use 2 knives or a pastry blender to cut the shortening, butter and sugar into the Bisquick. Mix in sour cream and knead gently. Roll between 2 sheets of waxed paper. lay over the chicken mixture. Bake 45 minutes. Serves 6 to 8.

Note: If you've never made a crust, you can make this one! This delicious pie can be made a day ahead. "Good enough for company!"