1 fryer, cooked & diced
2 c. cooked, diced potatoes
1 c. cooked, diced carrots
1 can green peas, drained
1/2 c. chopped onion
1/4-1/2 c. chopped celery
1/4 c. + 1 tbsp. all-purpose flour
1 tsp. salt
Pepper to taste
1/4 c. melted butter
2 1/2 c. chicken broth
Cornmeal pastry

Combine chicken and vegetables in greased shallow 2 quart casserole. Stir flour, salt and pepper into butter, cook over low heat until bubbly. Gradually add broth, stirring constantly. Cook until thickened and pour over the chicken and vegetables. Top with pastry. Cut slits in top. Bake at 400 degrees for 25 to 30 minutes. Serves 10 to 12.

CORNMEAL PASTRY;
3/4 c. all-purpose flour
1/2 c. cornmeal
3/4 tsp. salt
1/3 c. solid shortening
3-4 tbsp. water

Combine flour, cornmeal and salt. Cut in shortening until mixture resembles coarse crumbs. Add water, one tablespoon at a time lightly mixing with a fork. Shape dough into a firm ball. Turn out on lightly flour surface and roll to 1/8" thickness.