4-5 lb. chicken
2 pieces celery, including tops
Handful parsley
1 onion, peeled and quartered
10 whole black peppers
1 bay leaf
Salt
1 pkg. frozen mixed vegetables
4 potatoes, diced
1 chicken bouillon cube
Some flour

In large pot, put chicken, celery, pepper, onion, bay leaf, parsley, salt, and bouillon cube. Add water, about 2 quarts.

Bring to boil, cover reduce heat and cook for 1 1/2 to 2 hours until chicken is tender.

Remove chicken and bone it, setting it aside.

Strain stock. In stock, cook potatoes and frozen mixed vegetables. Mix flour to little water and add to stock to thicken some.

Put chicken pieces into large casserole, pour stock and vegetables over top and stir lightly.

Roll pastry to fit top of casserole with 1/2 inch overhang all around, crimp. Slash vents in top and bake for about 20 minutes at 425 degrees.

PIE CRUST:

2 c. sifted all purpose flour
1 tsp. salt
3/4 c. butter flavored Crisco
4-5 tbsp. ice water

Sift flour with salt into medium bowl. Cut in shortening until mixture resembles coarse corn meal.

Sprinkle ice water, 1 tablespoon at a time, toss lightly with fork.

Shape pastry into ball and roll.