2 eggs
1 lg. potato, cooked
1 c. cooked, cubed ham
1 (10 3/4 oz.) can cream of mushroom soup
1 c. cooked, cubed chicken
2 c. mixed vegetables, thawed
1 (13 oz.) can evaporated milk

Preheat oven to 400 degrees. Grease a 2 quart shallow baking pan. Beat eggs in bowl; blend in soup and evaporated milk. Stir in cubed potato, chicken, ham and vegetables. Pour into baking pan.

CHEDDAR CRUST:

1 1/2 c. flour
1/2 c. shortening
4-6 tbsp. ice water
Dash of salt
1 1/2 c. shredded cheddar cheese

Mix flour and salt in bowl; cut in shortening using pastry blender until mixture resembles coarse crumbs. Stir in cheese. Sprinkle with water while mixing lightly with a fork and form into a ball.

Roll cheddar crust out to fit over baking pan. Cut slits in top of pastry and brush with milk. Bake for 30 minutes. Will serve 4.