Preheat oven to 325. Grease a 1 1/2 quart casserole dish.

Put vegetables in a strainer to drain, set aside.

Cut shortening into flour, add just enough buttermilk to make a soft dough.

Cover and let stand for one hour.

Roll 3/4 of the dough into a circle, 1/2 inch thick.

Line casserole with dough and trim 1/2 inch beyond the rim. Set aside.

Combine chicken broth and cornstarch, cook and stir until bubbly. Reserve 2 Tbl of broth.

Remove from heat, add chicken and vegetables to mixture and pour into casserole.

Roll out remaining dough large enough to cover casserole, cut several slits in dough and brush with remaining broth.

Bake uncovered about 1 hour and crust is well browned. Remove from oven and let stand ten minutes.