2 qts. cooked chicken, chopped
6 c. vegetables or 2 1/2 c. frozen vegetables
1/2 c. butter
2 c. celery
1/2 c. dry onion or 1 1/2 c. fresh onion
1/4 tsp. salt
2 c. chicken stock

Put chicken in pan. Add vegetables over top, then melt butter, onions. Cook for a while, then add flour melted in some stock or poultry seasoning. Cook until thick. Pour over chicken. Roll out crust and put on top. Bake 30 minutes, 400 degrees.

CRUST:

2 c. flour
1/2 tsp. salt
1/2 c. shortening

Mix with fork until the size of peas. Add 1/4 cup water and mix just until flour is moistened. May need a little more water. Roll out as you need to put over pot pie.

Lakewood Elem.