2 c. cooked and deboned chicken
1/2 c. celery
1/2 c. carrots
1/2 c. onions
1 sm. can English peas
1/2 c. sliced (fresh) mushrooms
2 uncooked pastry
Dab of butter

Thicken slightly chicken broth where chicken was cooked. Line casserole dish with pastry. Pour in chicken and vegetables. (Cut chicken into bite size pieces). Pour broth over all and top with second pastry. Prick top pastry with fork and add dab of butter. Bake at 350 degrees until vegetables are tender and pastry is brown.