5 lb Broiler-fryers,cut-up

1/2 t Pepper

1/2 t Marjoram leaves

Water Salt 2 Carrots,large,sliced

1 Celery stalk,large,sliced

3/4 lb Onions,small,white

Flour,all-purpose 1 3/4 c Half-and-half

1 pk Lima beans,baby,frozen(10oz)

1/2 lb Mushrooms,small

1 c Shortening

2 T Shortening

1 Egg yolk

1. In 5-quart Dutch oven or saucepot over high heat, heat chickens, pepper,

marjoram, 4 cups water, and 2 teaspoon salt to boiling. Reduce heat to low; cover and simmer 35 minutes or until chicken is fork-tender. 2. When chicken is done, reserve 1 cup broth. Cool chicken until easy to

handle; remove and discard bones and skin; cut meat into 1" pieces. 3. In 3-quart saucepan over high heat, heat carrots, celery, onions, and

reserved 1 cup chicken broth to boiling. Reduce heat to low; cover and simmer 10 minutes or until vegetables are almost tender. Remove from heat. With slotted spoon, remove vegetables to medium-sized bowl. 4. In small bowl, blend 1/2 cup flour with 3/4 cup half-and-half; gradually

stir into broth in saucepan; stir in remaining half-and-half. Over low heat, cook, stirring until sauce thickens slightly. Stir in chicken, cooked vegetables, thawed lima beans, mushrooms, and 1 1/2 teaspoon salt. Spoon mixture into 13x9" baking dish. 5. Prepare pastry: In medium-sized bowl, stir 3 cups all-purpose flour and

1 1/2 teaspoon salt. With pastry blender or two knives used scissors

fashion, cup shortening into flour to resemble coarse crumbs. Sprinkle about 1/2 cup water, a tablespoon at a time, into flour mixture, mixing lightly with a fork until pastry is just moist enough to hold together; shape pastry into a ball. 6. On lightly floured surface with floured rolling pin, roll two-thirds of

dough into 15x11" rectangle. With knife, cut several small slits in center of pastry. Place pastry loosely over chicken mixture. Trim pastry edge, leaving 1" overhang; fold overhang under and press gently all around baking dish to make a high stand-up edge. Roll and cut remaining dough to make decorative design for top of pie. 7. In cup, beat egg yolk with 1 teaspoon water. Brush pastry with egg-yolk

mixture. Bake pie in 350'F oven 1 hour or until crust is golden and chicken mixture is heated through.