1 (3 - 3 1/2 lb.) broiler-fryer, cut up
3 3/4 c. flour
1 1/4 tsp. salt
1 1/4 c. shortening
8-10 tbsp. cold water
1/4 c. butter
1/2 c. flour
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. nutmeg
1 (16 oz.) pkg. frozen mixed vegetables, thawed

Cook chicken in boiling water to cover for 45 minutes or until tender. Drain, reserving 1 quart broth. Skin and bone chicken; cut into bite sized pieces; set aside.

Combine 3 3/4 cups flour and 1 1/4 teaspoon salt; cut in shortening with pastry blender until mixture resembles coarse meal. With a fork, stir in enough cold water 1 tablespoon at a time, to moisten dry ingredients. Shape dough into a ball; remove 2/3 of dough. Cover and chill remaining 1/3 of dough.

On a lightly floured surface, roll out the 2/3 dough into a 16x12 inch rectangle. Fit into the bottom and on sides of a 13x9x2 inch baking dish. Trim edges even with baking dish; set aside.

Melt butter in large heavy saucepan over low heat; add 1/2 cup flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth; cook over medium heat, stirring constantly until mixture is thickened and bubbly. Stir in 1 teaspoon salt, pepper and nutmeg, chicken and vegetables; pour into pastry lined dish.