CALIFORNIA CHICKEN PIE (MOCK CHICKEN)

1 can tuna (13 ounces)

2 carrots diced

2 medium potatoes diced

1 medium onion chopped

1 cupful green peas

1/8 teaspoon pepper

1/4 teaspoon paprika

1 tablespoon butter, fat or oil

2 tablespoons flour

1 cup milk

1 teaspoon salt

Pastry

Boil carrots, potatoes and onion together until tender in a small amount of salted water. Add peas. Make a white sauce as follows: melt the fat, add the flour and cook until bubbling; add the milk gradually and cook until smooth and thickened.

Add seasonings and mix sauce with tuna. Line a baking dish with plain pastry, fill with the vegetables and creamed fish in layers, cover with an upper crust in which vent holes have been made and bake until the crust is brown in a 450 degree oven.