Chicken Pot Pie

filling

• 2  10-1/2 ounce cans condensed cream of celery soup
• 2 cups chopped cooked chicken
• 2 medium yellow onions, chopped, cooked
• 2 cups potato cubes, cooked
• 1 cup carrot slices, cooked
• 1/2 cup milk
• 1/2 teaspoon worcestershire sauce
• 1/4 teaspoon paprika
•   Salt and pepper to taste

pastry

• 1/3  cup shortening
• 1 cup Aunt Jemima Self-Rising Flour®
• 4 to 5 tablespoons cold water

1. For filling, combine all ingredients in 2 quart casserole; mix well.
2. For pastry, cut shortening into flour until mixture resembles coarse crumbs. Sprinkle water, 1 tablespoon at a time, over mixture, stirring lightly until dough forms a ball. Roll dough out on lightly floured surface to fit top of casserole; cut slits to allow steam to escape.
3. Place pastry over filling; flute edges. Bake in preheated hot oven (425° F.) about 20 minutes or until golden brown.

Recipe Yield: 6