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8 oz. cooked chicken, cut in
8 oz. cooked bacon, diced
1 oz. butter
2 oz. mushrooms
1/4 c. flour
5 oz. water
1 chicken stock cube
5 oz. milk
2 Tbsp. cooked peas

Melt butter in saucepan; add mushrooms and cook gently
for 2 minutes. Stir in flour and cook for another minute.
Slowly blend in water, crumble stock cube and milk, stirring
until smooth. Bring sauce to boiling point and stir until it
thickens. Add chicken, bacon and peas. Leave to cool. Pour
in 8-inch pie crust. Cover with top crust. Bake at 425 degrees for 25
minutes then at 375 degrees for 15 minutes.

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