Chicken Pot Pie
When you have leftover cooked chicken or turkey, you can place the leftovers in freezer bags, and freeze them up to 1 month. If starting from scratch, you can replace the whole chicken with chicken breasts on the bone.

Ingredients
1 ( 3 to 3½ Lb) broiler-fryer chicken, cut up
1 (20 oz) package frozen mixed vegetables
3¾ C flour
1¼ t salt
1¼ C shortening
8 to 10 T water
¼ C butter or margarine
½ C flour
1½ t salt
¼ to ½ t pepper
¼ t nutmeg
1 T butter

Procedure
Cook chicken in boiling water to cover for 45 minutes or until tender; drain, reserving broth. Bone chicken; cut meat into bite-size pieces. Set aside.

Bring broth to a boil; add frozen vegetables, and simmer 10 minutes. Drain vegetables, reserving 1 quart broth. Set both aside.

Combine 3¾ cups flour and 1¼ teaspoons salt; cut in shortening with pastry blender until mixture resembles coarse meal. With a fork, stir in enough cold water, 1 tablespoon at a time, to moisten dry ingredients. Shape dough into a ball; remove two-thirds of the dough. Cover and chill remaining one-third of dough.

Roll two-thirds dough into a 16- x 12-inch rectangle. Fit into the bottom and on the sides of a 13- x 9- x 2-inch baking dish. Trim edges even with baking dish; set aside.

Melt butter in a large heavy saucepan over low heat; add ½ cup flour, stirring constantly. Gradually add chicken broth; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 1½ teaspoons salt, pepper, nutmeg, chicken, and vegetables; pour into pastry-lined dish.

Roll remaining pastry into 14- x 10-inch rectangle on a lightly floured surface. Place on top of pie; fold edges under, and flute. Cut several slits in top to allow steam to escape. Cut designs from extra pastry and arrange on top crust, if desired. Brush with 1 tablespoon melted butter. Bake at 400° for 30 to 35 minutes. Enjoy!