2 crust pie
1/2 c. chopped onion
1/2 c. all-purpose flour
3 c. chicken broth
3 boiled eggs, chopped
5 tbsp. butter
1 tsp. salt
Cubed cooked chicken
1 (10 oz.) frozen peas and carrots, cooked and drained

Roll out pastry on lightly floured surface, 1/4 inch thick. Cut to fit tops on individual casseroles. Bake on ungreased baking sheet at 450 degrees for 10-20 minutes. Cook onion in butter until done, but not brown. Blend in flour and salt. Add broth, all at once. Cook and stir until thick and bubbly; add remaining ingredients. Heat until bubbly. Pour into heated individual casseroles. Place pastry on hot filling just before serving. Yield: 6 servings.