1 (4 lb.) chicken cut up (fryer)
3 tbsp. flour
3 tbsp. butter
1-1/2 c. milk
1-1/2 c. broth
1 tbsp. lemon juice
1-1/2 c. flour
1/3 c. milk
3/4 c. cheddar cheese
3 whole pimentos or med. can chopped pimento

Simmer chicken in 3 quarts water, 1 tablespoons salt. Remove skin and bones. Place chicken in 3 quart casserole.

FILLING: Blend flour and melted butter in pan over medium beat, add milk and chicken broth slowly, stir constantly, stir in lemon juice. Cook until slightly thickened, pour over chicken.

CRUST: Sift flour, baking powder, salt, cut in shortening, add milk (1/3 cup) all at once. Stir until mixed, roll 1/2 inch thick on floured board. Sprinkle with pimento and grated cheese. Roll and cut like cinnamon roll, put on chicken mixture and bake 400°F, golden brown.