6 tbsp. butter
1/2 c. chopped celery
1/3 c. flour
4 1/2 c. milk
7 chicken bouillon cubes
1 c. diced, cooked potatoes
1 c. frozen peas, thawed
1/8 to 1/4 tsp. pepper
3 c. cubed, cooked chicken, or turkey

CRUST:

1 1/8 c. shortening
2 1/2 c. flour
1/2 tsp. sugar
1/2 tsp. salt
1/2 tsp. vinegar
1/2 of a beaten egg with water enough to make 1/2 c. liquid

Preheat oven to 375 degrees. In a large saucepan, cook celery in butter until tender. Stir in flour, bouillon, and pepper; add milk. Cook and stir until thickened and bubbly. Stir in chicken, carrots, potatoes, and peas; remove from heat. Mix crust ingredients together (prepare and refrigerate earlier in the day). Divide dough in half (one half a little larger). Roll out large half and lay out in the bottom of up sides of a 9 x 13 inch glass casserole dish. Pour chicken mixture into crust. Roll out remaining dough and cover chicken mixture with top crust. Poke top with fork tines. Bake for 25-30 minutes or until crust is golden.