Instructions: For the pastry: Mix flour and salt together in a bowl. Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle water over pastry mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so the pastry holds together when pressed gently into a ball.

Roll dough into an 11 inch circle between pieces of wax paper or on a cloth.

Refrigerate until needed.

For the filling: Preheat oven to 425 degrees.

Melt butter in a saucepan. Stir in flour and cook, stirring, for 2 minutes.

Slowly add broth, cream, pepper and salt to taste. Cook for 5 minutes, until thickened and smooth.

Put chicken pieces in a deep pie plate or casserole. Cover with sauce and stir in small onions, peas, carrots and celery. Place prepared pie crust over casserole, allowing enough overhang so that edges can be crimped.

Cut vents into crust to allow steam to escape. Bake until crust is nicely browned, 25 to 30 minutes.

Note: Substitute defrosted petite frozen peas, if desired.

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