For Filling:
Saute about 1/2 medium onion in 6 Tbsp of butter. Stir in 1/2 cup of flour and 1 tsp. Salt and cook for a minute Add 3 cups chicken broth and stir until thickened. (You can use broth from cooking the chicken or two cans of broth or 3 cups of water with 3 chicken bullion cubes)
For Vegetables:
One carrot, one stalk celery and one potato, cubed. Cook in lightly salted water along with one half small can of English peas, corn, and green beans.
Drain and add to filling with chicken. You can use Veg-all but I don’t like it as well. Really just use what vegetables you have on hand. I taste to make sure it has enough salt. I divide this into three pie pans but you would probably just make two or one really big one. I only put crust on top.
For Pastry:
One cup plain flour
1/2 tsp salt
1/3 cup shortening
3-4 Tbsp water
This is enough for two crusts if you make two pies.