Instructions: Cook vegetables until nearly tender; distribute with chicken in 6 individual casseroles. Season with salt and pepper. Pour chicken gravy over mixture.

Chicken Gravy: Melt butter, add flour, stir over low heat til brown. Add chicken stock or milk; stir constantly til thick. Season.

Adjust pastry cover on each casserole. Fit just inside rim; fold edge under, crimp. Slit for steam vents; glaze with slightly beaten egg. Bake in hot oven 450 for 20 to 30 minutes.

NOTES : I make a double batch of pastry. Make bottom and top crust. Then I freeze individual pies. These are SO much better than those store bought ones. Great way to use up leftover turkey too!

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