Boil chicken in water until tender, for about an hour.

Make crust while the chicken is boiling.

Pie Crust

Place flour into a large bowl and mix in the salt.

Cut shortening into flour mixture until it is well incorporated.

Stir in the water just enough to make a soft dough and form into a ball.

Top with plastic wrap and place into the refrigerator until filling is cooked.

Filling

Remove chicken from broth to cool. Skim broth and take out any of the unwanted chicken pieces.

Remove 1 cup of chicken broth from the pot and set aside.

While chicken is cooling, bring broth to a boil and add the vegetables bringing mixture to a simmer and cook the vegetables for 5 minutes or until almost tender.

Melt butter into a saucepan.

Stir in 3/4 cup of flour and cook for one minute.

Pour in the set-aside broth a little at a time into the butter and flour roux and stir until it is smooth.

Stir in the thick roux and broth mixture into the vegetable mixture a little at a time until there are no lumps.

Simmer for a few minutes.

De-bone the chicken and cut the meat into bite-size pieces.

Stir chicken and seasonings into vegetables and broth.

Add more water, 1/4 cup at a time, if the filling is too thick.

Pour the filling into a 9x13 casserole dish or into several smaller ovenproof containers.

Remove pie crust dough from refrigerator, sperate the amount needed and roll it out onto a floured surface a little larger than the size of the pie dish you are using.

Cover filling with dough and fold over and crimp the edges.

Pierce top of pie dough with a fork several times and bake in a 400-degree oven for 30-35 minutes.

If you would like to freeze the pie, bake it for only 15 minutes then cool and wrap with foil and freeze.

Defrost when ready to eat and bake for 30 minutes at 400 degrees.