1 (3 1/2 lb.) chicken
1 lb. carrots
1 bay leaf
1 tsp. salt
3 c. water
1/4 c. butter
1 large onion
1 1/2 c. celery
1/3 c. flour
2 chicken bouillon cubes, dissolved
1/4 tsp. black pepper
1 c. frozen peas
1 large beaten egg
1 flakey pie crust

In large pan, cook chicken, carrots, bay leaf, salt and water. Drain and reserve liquid. Cut chicken and all vegetables into bite size pieces. Remove all fat and skin. Sauté onion and celery in butter until tender. Stir in flour, salt, bouillon and pepper; mix well. Gradually stir in 2 1/2 cups broth; cook and stir until mixture thickens. Stir in chicken, carrots and peas. Make flaky crust while chicken cooks.

Crust:

2 1/2 c. flour
1/2 tsp. salt
2/3 c. shortening
2 tsp. butter
1/2 c. ice water
1 tsp. vinegar

Mix flour and salt. Cut in shortening and butter. Mix until coarse crumbs. Add water and vinegar. Mix and shape into 2 balls. Roll to make fit 9 x 13 cake pan. Place bottom crust in pan. Brush with beaten egg.

Bake 10 minutes in 400°F oven. Reduce heat to 350°F; put filling in. Put top crust on; brush with remaining egg. Take fork and make marks in top. Return to oven; bake 35 minutes or until golden brown.