2 c. cooked, cut up chicken (can use more)
2 c. diced potatoes
1 c. diced carrots
1 c. cut-up celery (can omit)
1 med. onion, chopped fine
1 c. green peas
4 tbsp. butter
5 tbsp. flour
6 chicken bouillon cubes
1 can cream of chicken soup

Melt butter in skillet, add flour and bouillon cubes. Mix soup with 2 cups chicken stock, salt and pepper and add to flour mixture. Add chicken, vegetables and place in greased pan. Add crust and bake. 1 1/2 tsp. baking powder 1/2 tsp. salt 5 tbsp. shortening 1/2 c. sweet milk

Mix flour, baking powder, and salt. Cut in shortening. Add sweet milk and work into soft dough. Turn out on floured board and roll to fit top of pie. Bake in 450 degree oven for 25 or until brown.