Ingredients

serves 6 to 8

　　One 10 3/4-ounce can condensed Cheddar cheese soup

　　One 10 3/4-ounce can condensed cream of celery soup

　　1/2 cup milk

　　1 chicken, skinned, cooked, boned, and cubed

　　1 medium onion, diced

　　One 10-ounce package frozen green peas (or one 8-ounce can, drained)

　　3 carrots, sliced, cooked, and drained

　　Salt and pepper to taste

　　1 pastry for top and bottom

　　Butter to dot pastry

　　

Pastry

3 cups all-purpose flour

　　1 teaspoon salt

　　1/4 teaspoon baking powder

　　3/4 cup Crisco shortening

　　Ice water

　　

Step 1

In a large saucepan, heat soups and milk. Stir in chicken, onion, peas, carrots, and salt and pepper. Cook until mixture boils. Remove from heat. Preheat oven to 350 degrees. Pour into a pastry-lined 13 × 9 × 2-inch pan. Cut pastry for top into strips. Lay over pie filling in a lattice style. Dot with butter. Bake for 45 minutes until golden brown.

　　

Pastry

Step 2

Sift together flour, salt, and baking powder. Cut in shortening with pastry blender until pieces are the size of small peas. Sprinkle 1 to 2 tablespoons of ice water over part of mixture. Gently toss with fork; push to side of bowl. Repeat until all is moistened. Form into 2 balls. Flatten each on a lightly floured surface by pressing with edge of hand three times across in both directions. With a floured rolling pin, roll out on floured surface. Roll from center to edge until 1/8 inch thick.

　　Paula Deen's Kitchen Classics