4 chicken breasts
2 c. water
2 carrots, diced
2 stalks celery, sliced
1 onion, diced
2 tbsp. chicken flavored base (Kraft)
1/8 tsp. pepper
1/2 stick butter
1/4 c. flour
1 can peas

Combine chicken, water, carrots, celery, onion, broth and pepper in pan. Bring to boil. Cover, simmer until tender, about 40 minutes. Remove chicken, cool, skin and bone. Cut into pieces; reserve.

Strain cooking liquid reserving vegetables. Melt butter in pan, blend in flour until smooth. Stir in cooking liquid. Cook until sauce thickens. Add peas, bring to boil. Add salt and pepper if necessary. Stir in chicken and vegetables. Turn into greased baking dish. Top with pie crust. Bake 425 degrees for 30 minutes or until brown.

PIE CRUST:

2 c. flour
1 tsp. salt
1/2 c. Mazola oil
1/4 c. cold water
2 more tbsp. oil

Whip oil and water. Add other ingredients. Roll between wax paper.