Chicken Pot Pie

2 cups cooked chicken
1/4 cup cooked carrots
1/2 cup cooked peas
1/2 cup cooked potatoes
1 cup cooked onions
salt & pepper

Sauce:
2 Tbs margarine
2 1/2 Tbs flour
3/4 cup chicken stock
3/4 cup milk
salt & pepper
sherry

Thicken flour in margarine in saucepan.
Add rest of sauce ingredients and cook until thick.
Stir in leftovers and pour into greased casserole dish.
Top with piece of puff pastry dough.
Bake at 425 F for 25 minutes. Serves 4.