1 c. chopped onion
1 c. chopped celery
1 c. chopped carrots
1/3 c. butter, melted
1/2 c. all purpose flour
2 c. chicken broth
1 c. Half & Half milk
1 tsp. salt
1/4 tsp. pepper
4 c. chopped chicken (cooked)
Pastry for top

Saute' onion, clery, carrots in butter for 10 minutes. Add flour and stir, cook for 1 minute. combine broth and Half & Half, gradually stir this into vegetables. Cook until thick and bubbly. Stir in salt and pepper. Add cooked, cut up chicken. Pour into 2 quart casserole (greased). Top with pastry. Cut slits in pastry. Bake at 400 degrees for approximately 40 minutes.