Party Chicken and Cheese Pie

Pastry:

1 C all-purpose flour

1/2 t salt

1/3 C shortening

1/2 C mild Cheddar cheese, shredded

2-4 T water

Prepare pastry by combining flour and salt. Cut in shortening until mixture resembles coarse cornmeal. Add Cheddar cheese and water; stir until mixture forms a ball. On a lightly floured pastry sheet, roll dough to 1/8-inch thickness. Fit into a 9-inch pie plate and flute the edges. Prick bottom and sides of pastry with a fork. Bake at 450 degrees for 8 to 10 minutes.

Chicken Pie Filling:

2 C chicken, cooked and chopped

1/2 C celery, chopped

1/2 C green pepper, chopped

1 T lemon juice

1/2 t salt

2 boiled eggs, chopped

2 oz. jar pimiento, drained and chopped

1 C mayonnaise

1 C mild Cheddar cheese, shredded

1/4 C chicken stock

Combine chopped chicken, celery, green pepper, lemon juice, salt, eggs, pimiento and mayonnaise, mixing well. Pour into cheese pastry shell and sprinkle top with shredded cheese. Bake at 350 egrees for 15 minutes.