• 6 Tbsp chicken fat or butter (I use butter)
• 2 cups cooked chicken (I use 2-3 breasts)
• 6 Tbsp flour
• 1/4 cup chopped onion
• 2 cups frozen peas
• 2 cups cooked potatoes chopped bite size
• 2 cups cooked carrots chopped bite size
• 1/2  tsp salt
• 1/4 tsp pepper
• 1 3/4 cup chicken broth
• 2/3 cup milk

1. Boil chicken breasts then cut into bites or shred (http://www.wikihow.com/Boil-Chicken-Breasts)
2. Peel and chop potatoes and carrots bite size boil til tender (http://www.enjoy-how-to-cook.com/boiling-vegetables.html)
3. Melt butter over low heat in pot
4. Add onion cook til tender
5. Add flour salt and pepper blend
6. Add milk and broth a little at a time to blend well
7. Cook over medium to high heat stirring constantly til boils
8. Then cook for 1 minute
9. Reduce heat to low
10. Add the already cooked chicken, potatoes, carrots, and frozen peas
11. Simmer until desired thickness

• 1 1/2 cups flour
• 3/4 tsp salt
• 1/2 cup plus 2 Tbsp shortening (I use crisco sticks)
• 3 Tbsp cold water

Directions:

1. Measure flour then sift together with salt 
2. Cut shortening into chunks
3. Add 1/2 of the shortening at a time and cut together (I use a pastry cutter)
4. After mix looks like cornmeal add the second 1/2 of shortening
5. Mix til resembles peas
6. Add water by sprinkling and mixing with fork until all flour is moistened
7. Press into a ball
8. Place on a floured surface
9. Roll to 1/8 in thick
10. Cut in shapes or just squares with knife
11. With fork pierce each piece all over
12. Place on cookie sheet
13. Bake for 8 to 10 min at 475 degrees ( pastry will still be pale color when done)