Mom's Hot Chicken Salad

My mother was a great cook.  She could not scramble an egg when she first got married, but by the time a friend came to visit in the 1970's, she was an expert.  I recently talked to the friend who came for that visit, and she asked for this recipe.  It was so good she remembered the meal for 40 years!
                    
Mom's Hot Chicken Salad

-= Ingredients =-
1 cup Flour
Salt
1/3 cup Shortening
1 cup Sharp cheddar ; divided
2 tablespoons Water
2 cups Cooked chicken ; cubed
1 cup Celery ; diced
1 cup Green pepper ; diced
2 teaspoons Onion ; grated
1 tablespoon Lemon juice
4 ounces Pimento ; drained and diced
1 cup Mayonnaise
1 cup Crushed potato chips

-= Instructions =-
Prepare Crust:
1.  Combine flour and 1/2 teaspoon salt.  Cut in the shortening with 2 knives or a pastry cutter, blend until the mixture is the texture of course cornmeal.  Add 1/2 cup of the cheese and water.  Stir until the mixture forms a ball.  Wrap in plastic wrap and place in refrigerator for at least 2 hours.
2.  Roll the dough into 1/8 inch thickness on a lightly floured board.  Fit into a 9 inch pie plate, and crimp the edges to seal.
3.  Prick the bottom and sides of the pastry with a fork.  Bake at 475 for 8-10 minutes.

Prepare Filling
1.  Combine chicken, celery, green pepper, onion, lemon juice, 1/2 teaspoon salt, pimento and mayonaise.  Mix well.
2.  Pour into pastry shell and sprinkle with remaining 1/2 cup cheese and potato chips.

Bake at 350 for 20 minutes.