1 c. chopped onion
1 c. celery
1 c. chopped carrot
1/3 c. butter, melted
1/2 c. all-purpose flour
1 c. half and half
1 tsp. salt
4 c. chopped cooked chicken
2 c. chicken broth

Saute onions, celery and carrots in butter for 10 minutes. Add flour to sauteed mixture, stirring occasionally. Combine broth and half and half and gradually stir into vegetable mixture. Cook over medium heat, stirring constantly until thickened and bubbly. Stir in salt and pepper; add chicken, stirring well. Pour chicken mixture into shallow 2 quart casserole. Top with pastry; cut slits to allow steam to escape. Bake at 400 degrees for 40 minutes.

BASIC PASTRY:

1 c. all-purpose flour
1/2 tsp. salt
1/3 c. plus 1 tbsp. shortening
2 to 3 tbsp. cold water

Combine flour and salt in bowl; cut in shortening until mixture resembles coarse meal. Sprinkle cold water evenly over surface; stir with fork until all dry mix is moistened. Shape into ball and chill. Roll pastry to fit casserole dish.