1/4 c. butter
1/3 c. flour
2 3/4 c. chicken broth
1/2 tsp. salt
1/2 tsp. pepper
3 1/2 c. cooked chicken, cut in lg. pieces
1 (10 oz.) pkg. frozen mixed vegetables, thawed
1/2 c. celery, chopped
1/2 c. onion, chopped
3 hard-boiled eggs, chopped

PASTRY:

1 1/2 c. flour
3/4 tsp. salt
1/2 c. plus 1 1/2 tbsp. shortening
4-5 tbsp. cold water
1 egg plus 1 tsp. water

Melt butter in large saucepan over low heat. Add flour, stirring until smooth. Add chicken broth and cook 1 minute, stirring constantly until mixture is thickened and bubbly. Season with salt and pepper. Add chicken, vegetables and eggs. Spoon mixture into lightly greased 9x13x2 inch baking dish.

PASTRY: Combine flour and salt. Cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle cold water over surface, 1 tablespoon at a time. Stir with fork until all ingredients are moistened. Shape into a ball. Roll out pastry on a lightly floured board to 1/8 inch thickness. Cut pastry into 3/4 inch strips. Arrange in lattice pattern over casserole.

Combine egg and water and brush on dough. Bake at 400 degrees for 35-40 minutes or until golden brown.