Chicken Pot Pie

SAUTE onion, celery and carrot in butter for ten minutes.

ADD flour to sauteed mixture, STIRRING well; COOK one minute, STIRRING constantly.

COMBINE broth and half-and-half; gradually STIR into vegetable mixture.

COOK over medium heat, STIRRING constantly, until thickened and bubbly.

STIR in salt and pepper; ADD chopped chicken, STIRRING well.

COMBINE flour and salt in bowl; CUT in shortening with pastry blender until mixture resembles coarse meal.

SPRINKLE cold water evenly over surface; STIR with a fork until all dry ingredients are moistened.

SHAPE into a ball; CHILL.

ROLL pastry to fit casserole dish.

POUR chicken mixture into a greased shallow two-quart casserole.

TOP with pastry; cut slits to allow steam to escape.

BAKE at 400° for 40 minutes or until crust is golden brown.