Categories: Pies, Poultry, Main dishes 
      Yield: 8 servings 
  
      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.