1/2 c. frozen peas, thawed
2 med. carrots, sliced
2 stalks celery, sliced
2 lg. potatoes, cut in small cubes
2 c. chicken stock
3 chicken breasts, boned, skinned and cut into bite-size pieces
2 tsp. poultry seasoning
Salt and pepper to taste
Vegetable oil
1/3-1/2 c. flour
1 3/4 c. half-n-half
Double recipe pastry

In a large skillet, brown chicken in a little vegetable oil (or spray with PAM). Remove chicken to separate bowl. Add chicken broth, scraping bottom of pan. Add carrots, celery and potatoes. Bring to a boil, then simmer about 10-15 minutes. Vegetables should be almost tender. Remove vegetables to bowl with chicken.

Combine flour with half-n-half. Slowly add to broth, stirring constantly until broth is thickened. Add poultry seasoning, salt and pepper to taste. Return chicken and vegetables to pan. Stir in peas. Preheat oven to 350 degrees.

Prepare pastry (recipe included at end). Line an 8x11 casserole with pastry. Add meat filling. Cover with additional pastry. Tuck edges under and flute. In a small bowl, mix well 1 egg yolk with 1 teaspoon water. Brush pastry with egg yolk mixture. Bake 1 hour or until crust is golden and mixture is hot.

DOUBLE PASTRY RECIPE:

4 c. all-purpose flour
2 tsp. salt
1 1/2 c. shortening
10-12 tbsp. COLD water

In a medium bowl, combine flour and salt. With pastry blender or 2 knives used scissor fashion, cut in shortening until mixture resembles coarse crumbs. Add cold water gradually while stirring lightly with fork. Shape with hands into a ball. Divide in half. roll on lightly floured surface in rectangular shape large enough to fit casserole.