3 c. diced, cooked chicken or turkey
1 1/2 c. potatoes, cubed and cooked
1 c. carrots, diced and cooked
1/2 c. peas, cooked
2 tbsp. chopped onion
1/4 c. butter
5 tbsp. flour
2 1/2 c. chicken broth or bouillon
1 tsp. salt
1/8 tsp. pepper
1 single crust pie pastry

Make white sauce with butter, flour, and broth. Add salt and pepper. Stir in chicken and vegetables. Pour into 9 x 13 inch pan. Cover with pie crust. Cut slits for steam to escape. Bake at 425 degrees for 25-30 minutes or until crust is golden brown. 6 servings.