CRUST:

3 c. flour
1 tsp. salt
1 stick butter
1/2 c. Crisco shortening
1 egg
Few drops vinegar
4 tbsp. water

FILLING:

2 c. chicken stock
Onion
1 c. cooked chicken
1 tbsp. parsley
1 tsp. paprika
Salt and pepper to taste
Roux to thicken (1/2 flour, 1/2 butter)

CRUST: Mix flour, salt, butter, and shortening until coarse and grainy. Add egg mixed with vinegar and water. Mix with spoon; knead; roll out.

FILLING: In saucepan, mix chicken stock, onion, chicken. Add 1 or 2 teaspoons roux to thicken. Add parsley, paprika, salt and pepper to taste. If desired, add cubed potatoes, carrots, peas or green beans. Pour mixture into dish; cover with crust. Bake at 375 degrees for 45 minutes.

VARIATION: Biscuit top for crust.