• 3 T butter
• 1 c chopped green pepper
• ¼ c chopped onion
• 3 T flour
• 1 tsp salt
• ¼ tsp ground ginger
• 1/8 tsp dry mustard
• 1/16 tsp pepper
• 1 ¼ chicken broth
• 2 ½ c cooked pork
• 1 c sliced, cooked carrots
• 1 ½ c frozen beans
• Pastry for double crust pie

Melt butter over medium heat. Add green pepper and onion; sauté until tender. Stir in flour, salt, ginger, mustard and pepper. Cook one minute, stirring constantly. Gradually add chicken broth. Cook, stirring constantly until mixture comes to a boil. Remove from heat; stir in pork, carrots and beans. Pour into pie shell, top with second crust. Bake at 400 degrees for 30-35 minutes. Let sit ten to fifteen minutes before cutting so pie can set up.

Serves 6-8

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