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1
Combine flour and salt and fork mix it.
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2
Gradually add shortening or butter.
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3
Once it's combined add 1 tablespoon at a time of milk until dough forms.
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4
Form a ball and put in refrigerator.
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5
Heat up broth in large pan and add potatoes, carrots, celery and onions.
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6
When they start to soften, add the chopped chicken and let simmer until the broth simmers down to nothing.
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7
In a medium rectangle pyrex, mix cream of chicken soup and cup of milk.
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8
Add the vegetables and chicken that simmered.
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9
pour in the peas.
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10
Take out the dough and flatten with your hands, dusting with powder to keep it from sticking.
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11
When it is at least the length and width of the pyrex, lay it on top of the mixture.
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12
Poke it with a fork.
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13
Put it in a preheated oven at 375.
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14
Bake for half an hour or until the dough hardens and starts to slightly brown.
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15
Let sit for 5 minutes before serving.
