1 c. all purpose flour
1/2 tsp. salt
1/3 c. plus 1 tbsp. shortening
2-3 tbsp. cold water

Combine flour and salt in bowl; cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle cold water evenly over surface; stir with a fork until all dry ingredients are moistened. Shape into a ball; chill. Roll pastry to fit casserole dish. Yield: pastry for 9-inch pie. 1 c. chopped celery 1 c. chopped carrots 1/3 c. melted butter 1/2 c. all purpose flour 2 c. chicken broth 1 c. half and half 1 tsp. salt 1/4 tsp. pepper 4 c. chopped chicken Parsley; optional Basic pastry

Saute onion, celery, and carrot in butter for 10 minutes. Add flour to sauteed mixture, stirring constantly. Combine broth and half and half. Gradually stir in broth mixture; cook over medium heat, stirring constantly until thickened and bubbly.

Stir in salt and pepper. Add chicken, stirring well. Pour chicken mixture into a shallow 2 quart casserole. Top with pastry; cut slits to allow steam to escape. Decorate with pastry cut outs, if desired. Bake at 400 degrees for 40 minutes or until crust is golden brown. Garnish with parsley, if desired. Yield 6 servings.