CRUST:

1 cup shortening
1 cup boiling water
3 cups all-purpose flour mixed with 1 tsp. salt

FILLING:

1 large chicken breast
1/2 onion, diced
2 carrots, diced
3 or 4 potatoes, diced
2 celery stalks, diced
1 cup water
salt, pepper, garlic powder and parsley, to taste (I probably used 1 tsp of each, didn't measure)
2 cups chicken broth (I made broth with bouillon cubes and hot water)
1/3 cup butter
1/3 cup all-purpose flour
1 cup milk
1/4 cup shredded cheddar cheese
1/4 cup shredded Mozzarella cheese
1 (10 oz.) can cream of celery soup
1 cup frozen mixed vegetables

Put the chicken breast in a pan drizzled with olive oil. Dice the onion, carrots, potatoes, celery. Add water, salt, pepper, garlic powder and parsley to the chicken. Cover and simmer while making dough.

Melt 1 cup shortening in 1 cup boiling water. Mix in 3 cups flour and 1 teaspoon salt. Wrap in plastic and refrigerate (or, use the crust recipe you like best!)

After the chicken is cooked and the vegetables are tender, chop up the chicken and strain. Save the liquid and add to 2 cups chicken broth. (I made broth with bouillon and hot water).

Melt 1/3 cup butter and add 1/3 cup flour. Mix together while cooking. Add the broth and a cup of milk and cook while stirring constantly until it starts to thicken. Add 1/4 cup shredded cheddar cheese and 1/4 cup shredded Mozzarella cheese (just because I had some) and stir until melted.

In a large bowl, combine the liquid mixture with the vegetables and chicken. Stir in a can of cream of celery soup and a cup of frozen mixed vegetables.

Roll out bottom crust and place into pans, add filling and top with crust. Make a couple holes in top crust.

Bake at 375°F for 30 to 35 minutes.

Note: I was able to fill 3 mini cake pans, or probably would be two 8 or 9-inch pie pans. (I put baking sheets under the pans to catch any drippings). Should see golden brown edges on crust.

Submitted by: Peggy Manninen