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1
Preheat oven to 425F.
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2
Melt butter in a large saucepan over moderate heat, blend in flour, add milk and broth, and heat, stirring, until thickened.
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3
Add chicken and all seasonings, cover, and simmer 5-10 minutes, stirring occasionally.
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4
Cool to room temperature.
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5
Mix in carrots and peas and spoon into an ungreased 2 1/2-quart casserole about 9 in diameter.
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6
Prepare pastry and roll into a circle 3 larger than casserole; make 3 V-shaped steam slits near center.
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7
Dampen casserole rim, fit pastry on top, roll pastry edges under even with rim, and crimp to seal.
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8
Brush with glaze, being careful not to cover slits.
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9
Bake 30-40 minutes until browned and bubbly (place a sheet of foil on rack under casserole to catch drips).
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10
To serve, cut wedges of pastry and ladle chicken mixture on top.
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11
FOR THE PASTRY
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12
Place flour and salt in a shallow mixing bowl and cut in shortening with a pastry blender until mixture resembles coarse meal.
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13
Sprinkle water over surface, 1 tablespoon at a time, and mix in lightly and quickly with a fork, just until pastry holds together.
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14
Shape gently into a ball on a lightly floured pastry cloth, then flatten into a circle about 1 thick, evening up rough edges.
