1Cook frozen veggies according to package directions and drain. In a saucepan, melt butter and saute onion until tender. Stir in flour, salt and pepper. Add water, milk and chicken bouillon granules all at once. Cook and stir until thickened and bubbly. Add drained veggies and chicken/turkey to pot. Turn mixture out into a large casserole dish (or individual casseroles).
Roll pastry dough into a rectangle to fit your pan (recipe calls for 13X9). Place over top of casserole and cut slits to allow steam to escape.
Bake at 450° for about 10-15 minutes, or until crust is browning and mixture is bubbly.
2Mix flour and salt together in a bowl. Add the shortening and mix it into the flour and salt with a fork or your fingertips until the mixture has the texture of course crumbs. Mix in the water, little at a time. Refrigerate to chill before rolling out the dough.