1 (2 1/2-3 1/2) chicken
1 c. frozen peas
1 sm. onion, chopped
2-3 grated carrots
1-2 med. potatoes, peeled & grated if desired
2 chicken bouillon cubes

PASTRY:

5 c. flour
2 tsp. salt
1 3/4 c. shortening
1/2 c. (about) water

Cook chicken 1 hour. Remove skin and bones. Cut in small pieces. Mix veggies with chicken. Moisten with small amount of broth.

Pastry: Mix flour and salt. Blend in shortening. Add water gradually. Refrigerate dough 1 hour. Roll out in 8-10 inch rounds. Put desired amount in each. Fold over to make 1/2 rounds. Prick top of pastie. Brush top with milk. Bake at 425 degrees for 1 hour.