Saute onion, celery and carrots in butter 10 mins.

Add flour to sauteed mixture, stir well, cook 1 minute, stirring constantly

Combine broth and 1/2 1/2. Gradually stir into vege mixture

Cook over medium heat, stirring constantly until thickened and bubbly.

Stir in salt and pepper

Add chopped chicken , stir well.

Pour chicken mixture unto greased shallow 2quart casserole.

Top with pastry, cut slits to allow steam

Bake at 400 for 40 minutes until crust golden brown