Instructions: Saute onion, celery, & carrot in butter for 10 minutes. Add flour to sauteed mixture, stirring well; cook 1 minute, stirring constantly. Combine broth and half-and-half; gradually stir into vegetable mixture.

Cook over medium heat, stirring constantly, until thickened & bubbly. Stir in salt & pepper. Add chopped chicken, stirring well. Pour chicken mixture into a greased shallow 2-quart casserole. Top with pastry; cut slits to allow steam to escape. Bake at 400 degrees for 40 minutes or until crust is golden brown.

Annual Cookbook 1982. I omit the celery and add peas and diced potatoes. I also double the pastry recipe & make a double- crust pie. But you can alter it to suit your family. ALSO GREAT WITH LEFTOVER TURKEY! After my family gets tired of turkey, I use whatevers left, and make up as many casseroles as I have meat for, and freeze them.

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