1/2 c. cold chicken broth
1/3 c. flour
1 1/2 c. hot chicken broth
2 1/2 c. stewed chicken cut in large diced
5 med. boiled potatoes, diced
3/4 c. drained canned peas
3/4 c. sliced celery
1 tsp. salt

PASTRY:

1 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3 tbsp. butter
1/3 c. milk

Make a paste by blending cold chicken broth and flour until smooth. Add paste to the hot broth and cook over direct heat, stirring constantly until sauce boils and thickens. Combine with chicken, potatoes, peas, celery and salt.

Pour into 6 cup buttered casserole. Sift the 1 cup flour 3 times with baking powder and 1/4 teaspoon salt. Cut in butter with pastry blender or 2 knives, then add milk all at once stirring quickly with fork until dough just stiffens.

Turn dough onto floured board. Knead half a dozen times then roll out to make a circle about 8 inches in diameter or to fit casserole and about 1/4 inch thick.

Make several gashes near the center to allow steam to escape, then lay on top of chicken filling. Crimp edges of dough pressing it firmly against edge of casserole. Bake in moderate hot oven at 425 degrees from 20 to 25 minutes or until nicely browned. 5 servings.