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.
Garnish with parsley, if desired.
Per Serving (excluding unknown items): 554 Calories; 31g Fat (51.3% calories from fat); 36g Protein; 31g Carbohydrate; 2g Dietary Fiber; 122mg Cholesterol; 1006mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 5 1/2 Fat.