Pie Crust

1. Place flour into a large bowl and mix in the salt.
2. Cut shortening into flour mixture until it is well incorporated.
3. Stir in the water just enough to make a soft dough and form into a ball.
4. Top with plastic wrap and place into the refrigerator until the filling is cooked.

Filling

1. Boil chicken in water until tender, for about an hour.
2. Make crust while the chicken is boiling.
3. Remove chicken from broth to cool. Skim broth and take out any of the unwanted chicken pieces.
4. Take 1 cup of chicken broth from the pot and set aside.
5. Bring broth to a boil while the chicken is cooling; add the vegetables bringing the mixture to a simmer and cook the vegetables for 5 minutes or until almost tender.
6. Melt butter in a saucepan.
7. Stir in 3/4 cup of flour and cook for one minute.
8. Pour in the set-aside broth a little at a time into the butter and flour roux and stir until it is smooth.
9. Stir in the thick roux and broth mixture into the vegetable mixture a little at a time until there are no lumps.
10. Simmer for a few minutes.
11. De-bone the chicken and cut the meat into bite-size pieces.
12. Stir chicken and seasonings into vegetables and broth.
13. Add more water, 1/4 cup at a time, if the filling is too thick.
14. Pour the filling into a 9x13 casserole dish or into several smaller ovenproof containers.
15. Remove pie crust dough from the refrigerator, separate the amount needed, and roll it out onto a floured surface a little larger than the size of your pie dish.
16. Cover the filling with dough and fold it over and crimp the edges.
17. Pierce the top of the pie dough with a fork several times and bake in a 400-degree oven for 30-35 minutes.