1 chicken, cooked, boned and cut up into bite-sized pieces
3/4 c. butter
3/4 c. flour
4 c. chicken broth or stock
1 c. milk

Pastry Squares:

1/2 c. shortening
1/2 c. butter
3 c. flour
1 tsp. salt
1/2 c. (approximately) ice water

Melt 3/4 cup butter in large heavy kettle. Mix in 3/4 cup flour and cook over medium heat until golden. Add chicken broth and milk. Stir constantly until boiling and simmer until thick and smooth. Add chicken pieces and parsley. (I also add carrots finely diced sometimes.) Serve over pastry squares.

Pastry Squares: Mix as for pie dough. Roll about 1/4-inch thick and cut about 1-inch squares.

Bake, uncovered, at 375°F for 12 to 15 minutes. Remove from oven and when cool, break squares apart.