1/4 c. butter
1/3 c. all-purpose flour
2 3/4 c. chicken broth
1/2 tsp. salt
3/4 tsp. pepper
3 1/2 c. chopped cooked chicken
1 (10 oz.) pkg. frozen mixed vegetables, thawed
1/2 c. chopped celery
1 hard cooked egg, chopped
1 sm. jar chopped pimentos
Pastry (recipe follows)
1 egg, beaten
1 tsp. water

Melt butter in a heavy saucepan over low heat. Add 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 salt and pepper. Stir in chicken, vegetables and boiled egg. Spoon mixture into a lightly greased 12 x 8 x 2 inch baking dish.

PASTRY FOR CHICKEN PIE:

1 1/2 c. all-purpose flour
3/4 tsp. salt
1/2 c. plus 1 1/2 tbsp. shortening
4-5 tbsp. ice water

Combine flour and salt. Cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle cold water, 1 tablespoon at a time, evenly over surface. Stir with a fork until all ingredients are moistened. Shape into ball. Roll out on lightly floured surface to 1/8 inch thickness. Cut pastry into 3/4 inch wide strips using a fluted pastry wheel. Arrange the strips lattice-fashion across top of casserole.

Combine egg and water; lightly brush pastry with egg mixture. Bake pie at 400 degrees for 35-40 minutes or until golden brown. Yield 6-8 servings.