Chicken Pot Pie (from Hillbilly Housewife)

Crust:
2 1/4 cups flour
1 tsp salt
2/3 cup shortening
1/2 cup water

Filling:
4 cups cooked, chopped chicken
1 lb. frozen mixed vegetables, or 2-15 oz. cans, well drained

Gravy:
1/4 cup margarine
1 cup chopped onion
1 cup chopped celery
1/2 cup flour
4 cups chicken bouillon
1/2 tsp pepper
1/2 tsp poultry seasoning (or whatever seasinings sound good)

In a large bowl, combine flour and salt. Add shortening; combine until mixture is crumbly. Add water and stir to combine. Gather particles up into ball of dough; roll dough out between sheets of waxed paper to make a large rectangle. Set aside.

Oil a 9x13 pan. In it arrange the chopped chicken and the mixed vegetables. Set aside.

In a large saucepan melt the margarine. Add onion and celery; saute until onion is tender. Sprinle the flous over the vegetables and stir. Pour in the bouillon and stir to dissolve the flour. Add pepper and poultry seasoning. Bring gravy to a boil, stirring frequently, and boil for a few minutes.

Pour hot gravy over the chicken and vegetables. Stir to get everything evenly moistened. Arrange the dough on top of the chicken and vegetables. (It doesn't have to fit perfectly.)

Bake at 450 for 30 minutes.