1To make your crust, add the salt to the flour then cut the shortening into the flour using a fork until the flour becomes crumbly. Add water one tablespoon at a time until flour forms a ball. Wrap the dough ball and place in refrigerator.
2Add butter to medium heated pan, add onions and celery and cook for 5-7 minutes
3Add chicken and continue to cook another 5 minutes
4Remove from heat and stir in condensed soup. Mix well, then add mixed vegetables.
5Heat oven to 350'
6Remove dough from refrigerator, and divide in half (one ball slightly larger than the other)
Roll dough wide enough to cover bottom and sides of an 8x10 casserole dish. Put crust in the casserole dish and cut off edges. Fill casserole dish with meat and vegetable mixture. Roll remaining dough out wide enough to cover the casserole dish. Lay over top of pie and cut off remaining edges. Flute the edges to seal the pie. Brush the top with egg and water mixture
7Put in oven for 40 minutes or until you see pie bubbling. Enjoy.