2 lbs of chicken (seasoned with salt and garlic, chunked)
6 stalks celery, diced, sauteed
1 onion, diced, sautéed
12 oz chicken broth
1 can cream of celery soup
2 cups of cooked peas
Preheat oven to 400. Butter an 9 x 13 baking dish.
In large frying pan sautee celery and onions. Add chicken. Then add peas.
Make a gravy, using flour, butter, broth and salt (if needed). Approximately 3 cups. Or heat celery soup with 12 oz of broth.
Combine gravy with chicken mixture. Pour into baking dish.
Prepare Crust: 2 cups flour, 2 sticks soft unsalted butter, 1 t salt, 1 t sugar.
Add salt and sugar to flour. Work butter into flour with fingers. Mix well until a ball forms. Roll out between parchment paper. Layer over dish.
Bake an hour or til golden brown.