2 cups flour
1 teaspoon salt
8 tablespoon cold water
2 cooked chicken breasts (cut into bite-sized pieces)
2 jars (12 ounces each) chicken gravy
1 can (15 ounce) whole white potatoes, drained and cubed
1 cup frozen mixed vegetables
Salt and pepper to taste
Heat oven to 425 degrees.
For the crust: Cut shortening into flour and salt. Add water and mix. Split dough into 2 equal parts.
Roll out one piece of dough to fit in 2-quart round, glass casserole dish with crust going half way up the dish.
For the filling: In a large bowl, mix ingredients together and pour into prepared pan.
Roll out remaining dough and place on top of ingredients, crimping edges to join both crusts. Poke 2 or 3 small holes on top crust for ventilation. Bake 10 minutes; reduce heat to 350 degrees and bake 35 minutes more or until crust is golden brown.
Serves four to six.