Crust

• 2 cups flour
• 1 tsp salt
• 2/3 cups shortening
• 4 to 5 Tbsp ice water

1. Mix flour and salt in a bowl.
2. Cut in shortening until mixutre resembles coarse crumbs.
3. Sprinkle ice water over, mixing until dough cleans sides of bowl.
4. Gather into ball.

Filling

• 1/4 cup margarine or butter
• 1/3 cup flour
• Dash or three of pepper
• 1 (10 1/2-oz) can condensed chicken broth
• 3/4 cup milk (I use soy)
• 2 cups cubed cooked chicken
• 1 cup frozen sweet peas
• 1 cup baby carrots
• 1 cup potato

1. Cube and cook the chicken.
2. Coarsely chop carrot and potato. Boil until soft. Set aside.
3. In a big pot, melt butter/margarine, blend in flour. Sitr until smooth.
4. Gradually stir in broth and milk, cook unitl mixture thickens. Add chicken peas, carrots and potatoes.
5. Roll out 2/3 of the pastry to a 13 inch circle. Put in an oven safe casserole dish.
6. Pour filling into pastry-lined dish.
7. Roll out remaining pastry, place over filling, seal edges and pierce with a fork.
8. Bake at 400F for 20 to 25 minutes or until crust is golden brown.

This recipe isn't all that easy. There is a lot of chopping and cooking in many pots (so a lot of clean up), but I always double or triple the recipe and freeze the extra which makes two super easy meals later. The frozen ones need to cook for an hour.