Preheat oven to 425°F

(Start of crust) Cut shortening into flour and salt until it clumps into small pea sized bits

Sprinkle in wager, 1 top at a time, toss with fork until all flour is moistened and pastry almost cleans the side of the bowl (can add extra tsps if necessary), gather into ball

Roll 2/3 of the pastry into a 13 inch square on a lightly floured counter

Cristo the pan then place pastry into 9x9 inch pan, pack gently along the edges

Roll remaining dough into an 11 inch square, set aside

(Start of filling) Heat butter/margarine over low heat until melted

Blend in flour, onion, salt, and pepper

Cook over low heat, stirring constantly, until mixture is smooth and bubbly, then remove from heat

Stir in broth and milk

Heat ti boiling, stirring constantly

Boil and stir for 1 minute, stir in chicken and frozen vegetables, store

Pour the chicken filling into the pastry-lined pan

Place the remaining pastry over the filling, pinching edges together, then cut slips into the center

Cook uncovered for 30 to 35 minutes or until crust is brown

Enjoy:)