2 cups chicken stock

½ cup milk

5 carrots (chopped)

1 10-ounce package frozen peas

¼ cup flour

pastry for 1 crust pie

1 teaspoon salt

2-3 cups cooked chicken

dash of pepper

Cook carrots in the stock until tender (covered). Combine flour, salt, pepper and milk. Quickly stir into the stock with carrots. Add the peas. Bring to a boil stirring constantly. Pour over the chicken that has been placed in the casserole dish. Toss. Roll the pastry to fit the top of the casserole with overhang, Turn edge under and seal. Slash vents in the top. Bake in 425 F. oven for 20 minutes.