1 1/2 cups all-purpose flour 3/4 teaspoon salt 1/2 cup shortening about 3 tablespoons cold water 1 tablespoon all-purpose flour 1/2 cup chicken broth 1 cup cooked chicken 1/4 teaspoon thyme, crumbled salt and pepper to taste

Preparation
Make pastry. Sift together flour and salt; cut in about 3/4 of the shortening until mixture looks like meal, then cut in remaining shortening until you have particles the size of peas. Add water and mix just enough to hold dough together.
Shape into a ball and let stand for a few minutes.

Prepare filling. Mix together chicken broth and flour; cook over low heat until hot and thickened, stirring constantly. Stir in chicken, thyme, and salt and pepper - you can other seasonings to taste.

Roll out pastry dough about 1/8-inch thicken. Cut into rounds about 6 inches in diameter. Place chicken filling on half of each round. Moisten outside edges with a little water; fold dough over to cover the chicken filling portion, pressing edges together with fork. Place chicken turnovers on ungreased baking sheet. Make a few slits in the top of each chicken turnover.

Bake at 425° for about 20 to 25 minutes, until nicely browned. Serve with leftover or purchased chicken gravy or a white sauce variation.