4 chicken breasts, cooked and cut in small chunks, (about 2 cups)
1 sm. can peas, drained
1 sm. can carrots, drained
1 sm. onion, chopped and sauteed
2 potatoes, cut in wedges and boiled until tender
1 can Cream of Celery soup, heated
Soy sauce to taste

Boil chicken breast until done. Remove chicken, reserving broth. Cut chicken into chunks. In sauce pan, sift 5 tablespoons of cornstarch with 1 teaspoon of salt. Gradually add 2 cups or more of chicken broth, stirring until thick and clear. Add soy sauce by drops for your taste. Then, add onions, cream of celery soup, peas and carrots. Next mix in chicken chunks. Pour mixture into a greased rectangle Pyrex dish. Use pats of butter on top of mixture. Cover with pastry.

PASTRY FOR CHICKEN POT PIE

2 c. sifted all purpose flour
2/3 c. Crisco
1 tsp. salt
6 1/2 tbsp. ice water

Mix ingredients together. Roll out for pastry.