1 (15-ounce) can early June peas, drained
1½ cups shredded cooked chicken
½ cup cooked, diced potatoes
½ cup cooked, chopped celery
½ cup sliced carrots
¾ cup chicken broth
1 (10¾-ounce) can condensed cream of chicken soup
Salt and pepper
Pastry crust
PASTRY CRUST
1 cup all-purpose flour
½ teaspoon salt
⅓ cup shortening
3 tablespoons cold water
Preheat the oven to 350°. In a large mixing bowl mix the peas, chicken, potatoes, celery, carrots, chicken broth, soup, and the salt and pepper to taste. Pour the chicken mixture into a lightly greased 9 × 13-inch casserole dish. Top with the pastry crust. Cut slits in the pastry so the steam can escape. Cook for 30 to 40 minutes or until the top is a golden brown and the pie is bubbly.
For the pastry crust, combine the flour and salt in a medium-size mixing bowl. Cut in the shortening with a pastry blender until the mixture resembles coarse meal. Sprinkle cold water on the surface and stir with a fork until all the dry ingredients are moistened. Shape into a ball. Place in the refrigerator to chill. Roll the pastry out to fit the top of the casserole dish to about ¼-inch thickness.
YIELD: 6 TO 8 SERVINGS