2 cut-up broiler-fryers
1 lg. onion, quartered
4 carrots, scraped and cut into pieces
2-3 c. water
1/4 tsp. rosemary
1/2 tsp. thyme
1/4 tsp. marjoram
2 tsp. salt
1 tsp. pepper
1 (10 oz.) pkg. frozen peas
1/3 c. butter
1/3 c. flour
1 c. cream

Put chicken into pot with onion and carrots. Add water to cover, rosemary, thyme, marjoram, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to boil and simmer, covered, for about 45 minutes or until chicken is cooked. Drain chicken and reserve broth. Remove bones and skin from chicken pieces and cut meat into bite-sized chunks. Return chicken to vegetables and add frozen peas.

Remove 1 1/2 cups broth from pot. Melt butter in saucepan and blend in flour. Gradually add hot broth and cream, stirring constantly until thickened and smooth. Add remaining 1 teaspoon salt and 1/2 teaspoon pepper. Pour sauce over chicken and vegetables, adding more broth, if necessary.

PASTRY:

1 c. shortening
3 c. flour
1/2 tsp. salt
1/2 to 3/4 c. cold water

Cut shortening into flour mixed with salt. Add water. Mix well to form ball. Roll out top and bottom crusts.

Place bottom crust in 9-inch deep-dish pie plate. Pour in chicken mixture and cover with top crust. Brush with milk. Pierce three small holes in top crust to let steam escape and put ring of foil around edge to prevent over-browning. Bake at 350 degrees for 35-40 minutes, or until brown, removing tin foil after about 10 minutes. Serves 6-8.