Chicken Pot Pie

FILLING:

3 tbsp. chicken fat, butter

1/4 c. flour

1 1/4 c. chicken broth

1 c. milk

1 1/2 tsp. salt

1/8 tsp. pepper

2 c. chicken, cooked & diced

2 cans (or frozen pkg. cooked) mixed vegetables

1/4 tsp. poultry seasoning

Melt fat in saucepan; blend in flour. Add broth, milk and seasonings. Cook, stirring constantly until thickened. Add chicken and vegetables, heat thoroughly.

CRUST:

1 c. flour

3/4 tsp. baking powder

1/2 tsp. salt

1/3 c. shortening

2 1/2-3 tbsp. water

2 parts. Roll out one part on floured surface and place in bottom of an

11 x 7 x 2 inch glass baking pan. Pour in filling. Roll out second dough and place on top. Prick the top dough with a fork. Seal around the edges. Bake at

400 degrees for 30 minutes or until crust is nicely browned.