CRUST:

1/4 c. cold shortening
1/4 c. cold butter (1/2 stick)
1 1/2 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. sugar
1 egg, beaten
2 tbsp. cold water
1 tsp. vinegar
1 tsp. heavy cream

With a pastry cutter, cut the shortening and the butter into the flour, salt and sugar until mixture resembles coarse cornmeal. In a separate bowl combine 1 tablespoon of beaten egg (reserve rest for glazing the crust), cold water and vinegar; add all at once to the flour mixture and mix until dough comes away from the sides of the bowl. Turn out the dough and knead lightly and briefly on a floured surface. Form into a ball and cover with plastic wrap and refrigerate for several hours. 3 chicken bouillon cubes 1 stalk celery, cut into chunks 1 med. size onion, cut into chunks 1 carrot, peeled, cut into chunks 1 sm. bay leaf 4 c. water 1 drop yellow coloring 1/4 tsp. pepper 2 tbsp. Accent

Put chicken, chicken cubes, celery, onion, carrot, bay leaf, water and coloring into a large kettle. Bring to a boil, turn heat back to a simmer and cook for 45 minutes, or until tender. Remove chicken, cool slightly and debone. Cut chicken into fairly large chunks; set aside. Strain broth and adjust seasoning to taste. (Add salt if needed.) 1 1/2 c. carrots, cut into chunks 1 1/2 c. parsnips, cut into chunks 1 1/2 c. rutabagas, cut into chunks 1 1/2 c. frozen peas 3 c. strong chicken broth 4 tbsp. butter 6 tbsp. flour

Pre-cooked until tender.

Melt butter and stir in flour and simmer for 2 minutes. Whisk vigorously in the hot chicken stock until smooth. Add chicken meat, pre-cooked carrots, parsnips and frozen peas. simmer for 3 minutes. Put mixture into casserole dish. Top with rolled out pastry. Mix left over egg with 1 tablespoon water and brush pastry. Slash a few vent holes in pastry. Bake in hot oven at 375 degrees until crust is golden and bubbly, 35 to 45 minutes. Yield: 10 to 12 servings.