2 pkgs. chicken breasts with bones
3 carrots, sliced
1 c. celery, sliced
1 onion, diced
1 c. mushrooms, sliced
4-5 potatoes, pared and diced
1 pkg. deluxe green peas
1/2 tsp. pepper
1/2 tsp. marjoram
1 tsp. poultry seasoning
2 chicken bouillon cubes
Water
Salt
1 3/4 c. half and half
1 c. plus 2 tbsp. shortening
1 egg yolk

In 5-quart Dutch oven over high heat, heat chicken, pepper, marjoram, 4 cups water, and 2 teaspoons salt to boiling. Reduce heat and simmer 1 hour. Remove chicken reserving 3 cups of broth. Skin and cut meat into 1-inch pieces.

In 3-quart pan over high heat, heat celery, carrots, potatoes, onion, poultry seasoning, chicken bouillon, and reserved broth to boiling. Reduce heat and simmer 10 minutes.

Remove vegetables with slotted spoon to a large bowl. Mix 1/3 cup flour with 3/4 cup half and half; gradually stir into broth in saucepan. Stir in remaining half and half.

Over low heat cook, stirring until slightly thickened. Stir in chicken, veggies, peas, and mushrooms. Spoon mix into a 13x9 baking dish.

PASTRY:

In bowl stir 3 cups flour and 1 1/2 teaspoons salt. With pastry blender cut shortening into flour to resemble coarse crumbs. Sprinkle 1/2 cup water a tablespoon at a time into flour mix, mixing with a fork until moist enough to hold together. Shape into a ball.

On lightly floured surface, with a floured rolling pin, roll 2/3 of dough into 15x11 rectangle. Cut several small slits in pastry. Place pastry loosely over pan, trim edges, leaving 1 inch overhang. Fold under and press.

Decorate with remaining dough. In cup beat egg yolk with 1 teaspoon water. Brush mix over pastry. Bake at 350 degrees for 1 hour or until golden brown.