1/3 c. butter, butter or chicken fat
1/3 c. all-purpose flour
1/3 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c. chicken broth or turkey broth
2/3 c. milk
2 c. cut up cooked chicken or turkey
1 pkg. (10 oz.) frozen peas, carrots, potatoes, lima beans and green beans

Heat butter over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Cook vegetables until almost done, add chicken, stir in broth mixture. Pour into 9x13x2 inch dish.

Prepare foolproof pie crust below and roll out into a 9x13 inch rectangle. Place over filling and roll edges under; flute. Cut slits in center to allow steam to escape. Cook uncovered in 425 degree oven until crust is brown, 30-35 minutes.

FOOLPROOF PIE CRUST:

4 c. flour
1 1/2 c. vegetable shortening
1 tbsp. sugar
2 tsp. salt
1 tbsp. vinegar
1 egg
1/2 c. water

With a fork, mix together first 4 ingredients. In a separate bowl, beat remaining ingredients. Combine the two mixtures, stirring with a fork until all ingredients are moistened. With hands, mold dough into a ball. Chill. Dough can be left in the refrigerator up to 3 days or it can be frozen. Makes two double crust pie shells.