Melt fat for the filling in a saucepan; blend in flour. Add broth, milk, and seasonings. Cook, stirring constantly, until thickened.
Add chicken and vegetables; heat thoroughly.
For the pastry, mix flour, with baking powder and salt.
Mix in fat until mixture is crumbly. Add a little water at a time, blending lightly.
Dough should be just moist enough to cling together when pressed into a ball.
Roll dough on a lightly floured surface; shape to fit top of 9- or 10-inch piepan. Make a few small slits near center.
Pour filling into piepan; top with pastry. Turn under pastry edges and press firmly to pan.
Bake at 400° F. (hot oven) 30 minutes, or until browned.
Variation
Turkey pie.—Use turkey broth and cooked turkey in place of chicken broth and cooked chicken.