1 whole chicken, 3-4 lbs. or 4 lbs. legs and thighs
3 c. potatoes, cut up
2 c. carrots, cut up
1 c. onions, chopped
1 c. celery, chopped
Salt and pepper to taste
1 c. frozen peas
Chicken soup base or chicken bouillon cubes

PIE CRUST:

3 c. flour
1 c. shortening
1 tsp. salt
Water to mix

Boil chicken in water to cover, cool, bone and cut in pieces. Put all veggies in saucepan, cook until done; drain. Mix 4 cups chicken broth, soup base and bring to boil. Add salt and pepper. Thicken with 1/2 cup flour mixed in 1 cup water to make a gravy.

Mix dough ingredients. Roll on floured board thin enough to fit 9x15 pan top. Put chicken pieces in pan, pour all veggies on top. Add all gravy. Top with crust. Flute edges, brush with canned milk. Bake 375 degrees 30-40 minutes until crust is done and brown.