Heat oven to 425°F as you prepare pastry.
Mix flour, salt and paprika. Cut in shortening until mixture resembles course crumbs. Sprinkle in water, 1 T at a time, tossing with fork until flour is moistened and pastry almost cleans side of bowl. Add more water if necessary.
Gather pastry into a ball and roll it out between sheets of waxed paper in the shape and size to cover top of 2 qt. casserole.
Cook onion in butter in a 2 qt. saucepan over medium heat until onion is transparent, then stir in flour. Stir in broth and half and half. Heat until boiling, stirring constantly. Boil 1 minutes. Stir in shredded cheese. Remove saucepan from heat.
Slightly steam cooked vegetables. Place vegetables and chicken into a 2 qt. casserole. Add filling and mix well.
Top with pastry circle. Roll edge under, press and flute. Cut slits in pastry so steam can escape, then bake until crust is golden brown and sauce bubbles out, about 25 minutes.
Ingredients
Directions
Heat oven to 425°F as you prepare pastry.
Mix flour, salt and paprika. Cut in shortening until mixture resembles course crumbs. Sprinkle in water, 1 T at a time, tossing with fork until flour is moistened and pastry almost cleans side of bowl. Add more water if necessary.
Gather pastry into a ball and roll it out between sheets of waxed paper in the shape and size to cover top of 2 qt. casserole.
Cook onion in butter in a 2 qt. saucepan over medium heat until onion is transparent, then stir in flour. Stir in broth and half and half. Heat until boiling, stirring constantly. Boil 1 minutes. Stir in shredded cheese. Remove saucepan from heat.
Slightly steam cooked vegetables. Place vegetables and chicken into a 2 qt. casserole. Add filling and mix well.
Top with pastry circle. Roll edge under, press and flute. Cut slits in pastry so steam can escape, then bake until crust is golden brown and sauce bubbles out, about 25 minutes.