1 chicken (3 lb.), cut up
1 tsp. salt
1/4 tsp. pepper
3 c. thin sliced carrots
1 1/2 c. sliced celery
1 lg. onion, chopped to equal 1 c.
1 (9 oz.) artichoke hearts
1/2 c. butter
6 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1/2 c. light cream
2 tbsp. lemon juice
1 pkg. pie crust mix
1 egg, broken with 1 tbsp. water

Cook chicken in a large pot with just enough water to cover. Once boiling, skim and add 1 teaspoon salt and 1/4 teaspoon pepper. Lower heat and simmer covered for 30 minutes. Remove chicken from broth and cool. Add vegetables to broth, simmer 15 minutes until just tender. Remove vegetables from broth and cool. Measure broth and add water to make 3 cups. Skin and bone chicken and cut into bite size pieces; add to vegetables.

In a large saucepan, heat butter and add flour, salt and pepper. Cook and stir 1 minute; then add chicken broth and cream. Cook; stirring constantly until.l thickened. Add lemon juice, chicken and vegetables. Pour into a 2 quart shallow dish.

Create a lattice pattern crust over dish with pie crust, join edges with edging strip. Pinch to seal and flute. Brush top with egg/water mixture and cake for 30 minutes in a 400 degree oven until pastry is golden and filling bubbly hot.

Dish can be frozen at this point or held for up to 24 hours before baking.