Pastry for 2 crust pie
1 (2-3 lb.) chicken, cut up
1 tsp. salt
1 c. whole kernel corn, drained
1 c. onion, chopped
3 c. thick canned, tomatoes
2 c. lima beans
1/4 lb. bacon, diced
1/8 tsp. pepper
1/8 c. butter, soft
1 1/2 tbsp. flour

Combine chicken with all ingredients, except pastry shell, butter and flour. Simmer for 1 hour. Remove chicken to cool. Blend butter and flour. Add a little of the stew liquid to the flour mixture. Blend; return to stew and cook, stirring constantly, until stew thickens. Cool.

Remove chicken from bones; cut into pieces and add to cooled stew. Line 2 quart casserole with half of pastry. Fill with cooled stew and top with other half of the pastry. Place in preheated oven at 425 degrees and bake for 15 minutes; reduce heat to 350 degrees and bake for 45 minutes.