Heat in the 5 quart pot:

   - enough water to cover the chicken

   - 2 Tbs chicken bouillon

   - 1 tsp salt

   - other seasonings as desired (onion, bay leaf, thyme, parsley, etc.)

Once it's at a gentle simmer, submerge in the water:

   - 2-3 boneless, skinless chicken breasts or 4-5 thighs

Reduce heat to low, cover, and maintain the bare simmer until the chicken reaches an internal temperature of 165° and looks opaque when sliced open. Pour the broth into the 4-cup measuring cup. Allow chicken to rest for at least 5 minutes before shredding.

While the chicken cooks, chop:

   - 1 onion

   - 2-3 celery ribs

   - 3-4 carrots

   - 4 potatoes

Saute vegetables in:

   - 1/2 cup butter

When onion is soft and translucent, add and stir for 1 minute:

   - 1/2 cup flour

   - 1 tsp salt

   - 1/2 tsp thyme

Slowly at first, stir in 3 1/2 or 4 cups of liquid total, using the reserved chicken broth and

   - up to 2 cups milk

Simmer until thickened, stirring frequently.

Preheat oven to 400°.

Shred chicken and add to the sauce. Adjust seasonings to taste.

Stir in:

   - 2 cups forzen peas

   - 1 Tbs parsley

Pour chicken sauce into the deep dish 9x13 pan.

Make pie crust with:

   - 2 cups flour

   - 1 1/2 tsp salt

   - 2/3 cup shortening

   - up to 2/3 cup water, added a tablespoon at a time

Roll out crust and cover the sauce. Cut slits in the top.

Brush with an optional:

   - egg wash

Bake for 30-35 minutes, or until crust is golden and the filing is bubbly.