1/4 c. butter
1/3 c. all-purpose flour
2 3/4 c. chicken broth
1/2 tsp. salt
1/2 tsp. pepper
3 c. chopped cooked chicken
1 (10 oz.) pkg. frozen mixed vegetables, thawed
1/2 c. chopped celery
3 hard-cooked eggs, chopped
Cheddar Pastry
1 large egg, lightly 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 until mixture is thickened and bubbly, stirring constantly. Stir in salt and pepper. Stir in chicken and next 3 ingredients. Spoon mixture into a lightly greased 11 x 7-inch baking dish.

Roll out pastry to 1/8-inch thickness on a lightly floured surface. Cut into 3/4-inch wide strips, using a fluted pastry wheel. Arrange strips lattice-fashion across top of pot pie.

Combine egg and water; lightly brush over pastry.

Bake pot pie at 400°F for 35 to 40 minutes or until golden brown.

Yield: 6 servings.

Cheddar Pastry:

1 1/2 c. all-purpose flour
1 tsp. salt
1/2 c. plus 1 1/2 tbsp. shortening
1/2 c. (2 oz.) shredded sharp Cheddar cheese
4 to 5 tbsp. ice water

Combine flour and salt; cut in shortening with a pastry blender until mixture is crumbly. Stir in cheese. Sprinkle ice water, 1 tablespoon at a time, evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball and chill.

Yield: Pastry for one 11 x 1-inch lattice crust.