Serves: 5
Total Calories: 479

2 carrots, cooked and diced
2 medium new potatoes, cooked and diced
1/2 cup field peas or butter beans, cooked
1/2 cup corn, cut from cob, cooked
1/4 teaspoon black pepper
1 teaspoon salt
pastry crust
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Sauce:
1/2 cup butter or margarine, melted*
1/4 cup all-purpose flour
2 cups chicken broth
1/2 cup whole milk

Add vegetables and seasoning to Sauce, folding in gently. Place in greased casserole. Cover with pastry crust, brush with melted butter or margarine, and bake in preheated 425° oven until crust has lightly browned.

Sauce:
Melt butter in saucepan. Add flour and stir until paste becomes almond-colored. Stir in chicken broth. After sauce thickens, add milk. More milk may be needed. (This should be a medium sauce.)

*Fresh fat skimmed from boiling a baking hen is preferred to butter, but not absolutely necessary.

Nutritional Facts:

Serves: 5
Total Calories: 479
Calories from Fat: 184

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