3 chicken breasts
1 med. onion, chopped
4 stalks celery, chopped
2 carrots, grated
4 med. potatoes, chopped
1 can English peas
2 boiled eggs
1/2 tsp. pepper
1/2 tsp. garlic powder
1 tsp. season salt
1 tbsp. salt
2 tbsp. cornstarch

DOUGH:

2 1/2 c. self-rising flour
1/2 tsp. salt
1/2 c. Crisco shortening
8 tbsp. cold water

Cook chicken breast until tender. Remove from broth to cool; save broth. Boil onion, celery, carrots and potatoes until fork tender. Pour liquid into broth. Skin chicken and cut up into small pieces; put in bowl with cooked vegetables.

To broth, add seasonings. Heat to boiling (you should have about 1 1/2 quarts of broth). Mix up cornstarch and stir into hot broth to thicken. Add vegetables, chopped boiled eggs and peas to broth.

Prepare dough, divide in half and roll 1/2 out to 1/4 inch thickness. Cut into 2 inch wide strips. Bake in 375 degree oven until slightly brown. Put half of chicken mixture into a casserole dish. Put browned dough strips across the mixture. Top with remaining chicken mixture. Roll out the rest of dough and cut into 2 1/2 inch strips. Put strips on top of chicken mixture. Brush melted butter across top of dough strips. Bake at 375 degrees until dough is brown.