Instructions: To Make the Potpie Filling: Preheat the oven to 400 degrees. In a medium saucepan, combine the carrots, potatoes, onions, peas and a small amount of water. Cover and cook over medium heat for 10 minutes, or until crisp-tender. Drain and set aside.

In a medium saucepan, whisk together the cornstarch and 1/4 cup of the skim milk until smooth. Then stir in the broth, dry milk, thyme, pepper, salt, sage or poultry seasoning and the remaining 1/2 cup skim milk. Cook, stirring, over medium heat until the mixture begins to thicken and just comes to a boil.

Add the chicken and reserved vegetables; heat through. Transfer the mixture to a shallow 1 1/2-quart casserole or an 8- by 8-inch baking pan.

To Make the Pastry: Place the flour in a small bowl. Using a pastry blender, cut in the margarine until the pieces are very fine. In a custard cup, stir together the oil and 4 teaspoons of the milk. Drizzle the oil mixture over the flour mixture. Using a fork, toss and stir lightly until the dry ingredients are moistened. If necessary, add enough of the remaining 2 teaspoons milk to moisten.

Then, using your hands, gently shape the mixture into a ball. Place the ball of dough between two 12-inch-square pieces of wax paper. Gently roll out the dough to an 8-inch circle or 9-inch square to fit the size of the chosen baking pan.

Remove the top piece of wax paper. Cut a few slits in the dough for the steam to escape. Carefully invert the dough on top of the filling. Remove the remaining piece of wax paper. Fold the edges of pastry under and flute them. Bake for 25 to 30 minutes, or until the pastry is golden.

This recipe yields 4 servings.

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