CRUST:

1 pkg. dry yeast
1/2 tsp. baking soda
1 tsp. salt
1/2 c. shortening
2 1/2 c. flour
1 tsp. baking powder
2 tbsp. sugar
1 c. buttermilk

Dissolve yeast in 1/4 cup warm water. Set aside and mix dry ingredients. Cut in shortening as you would for pie crust. Add buttermilk and water/yeast mixture and mix thoroughly. Cover bowl and let rise while preparing filling.

FILLING:

1 frying chicken, boiled and diced
Broth from chicken
4 stalks celery, diced
4 med. carrots, diced
1 can drained peas
1/2 c. chopped onion

Cook celery, carrots and onion until tender. Thicken broth with cornstarch mixed with small amount of water, approximately 3 tablespoons cornstarch per cup broth. Mix thickened broth with drained vegetables and diced chicken.

Roll out approximately one-third of dough and line 13x9x2 Pyrex dish. Flute around edges to prevent shrinkage. Add the chicken/vegetable mixture. Roll out remaining dough and cut as for biscuits (makes 12-15 biscuits). Arrange biscuits on filling. Bake for 15-20 minutes at 350 degrees.