Crust: Combine dry ingredients. Cut in shortening until mixture resembles coarse meal. Combine egg, vinegar and water in a small bowl. Stir into flour mixture. Mix well. Use enough of the dough to make a crust for top of pie. Freeze the rest of the dough for other uses. Will last in freezer for up to 6 months.

Remove chicken from bones (I only use the white meat). Chop, not too small. Thin mushroom soup with chicken broth to the consistency of gravy. Line a 9X 13 inch deep pan dish with chicken and sliced eggs. Sprinkle with salt and pepper. Pour mushroom soup mixture over chicken mixture. Roll enough dough to cover the casserole in oven on bottom rack. Broil until crust is golden brown, then turn oven to 350 degrees. Bake for 1 hour.