1 c. peas
1 c. onion, chopped
1 c. celery, chopped
1 c. carrots, chopped
1/3 c. butter, melted
1/2 c. flour
2 c. chicken broth
1 c. milk
1/2 tsp. salt
Pepper
4 c. chicken, chopped

Saute onion, celery and carrot in butter 10 minutes. Add flour to saute mixture. Stir well. Cook 1 minute, stirring constantly. Combine milk and broth, mix. Cook over medium heat, stirring constantly until thickened and bubbly. Add chicken, stirring well. Pour chicken mixture into casserole pan. Top with pastry cut slits to allow steam to escape. Bake at 400 degrees for 40 minutes or until crust browns.

CRUST:

2 c. flour
1 tbsp. sugar
2 tsp. salt
1 3/4 c. shortening
1 tbsp. vinegar
1 egg
1/2 c. water

Mix dry ingredients. Cut in shortening with rest of ingredients. Roll out.