FILLING:

2 c. cooked and chopped chicken
2 (10 1/2 oz.) cans cream of celery soup
1/2 c. milk
6 small cooked onions
1/2 tsp. Worcestershire sauce
Dash pepper
1 c. cooked cubed potatoes
1 c. cooked sliced carrots
1 pkg. frozen small green peas

PASTRY:

1 c. sifted self-rising flour
1/3 c. shortening
4 tbsp. COLD water

Combine filling ingredients. Place in 2 quart casserole. Measure flour into bowl and cut in shortening. Add water, teaspoon at a time until ball forms. Let dough rest 5 minutes. Roll dough out to fit casserole. Cut slits into. Adjust over filling and flute edges. Bake in 425 degree oven for 20 minutes or until golden brown. Serve. Tip - can use Pillsbury All Ready Pie Crust.