Chicken Pot Pie

Pie Crust:

2 cups all-purpose flour

1 tsp salt

2/3 cup plus 3 tbsp shortening

4-6 tbsp ice cold water (or more as needed)

1 egg + 1 tbsp milk (save to brush top crust before cooking)

In a mixing bowl, stir together flour and salt. Cut in shortening using a pastry blender until the pieces are the size of peas. At this point you no longer use a pasty blender, but you will use a fork. Sprinkle 2 tbsp of water over part of the mixture; gently toss with your fork. Push to side of bowl. Repeat until all is moistened. Form about half of the dough into a ball. 

On a slightly floured surface, flatten dough with hands. Roll dough on floured surface, rolling from center to edges, forming a circle about 12 inches in diameter. Fold dough in half and carefully pick it up and lay it into a 9-inch pie plate. 

Be careful not to stretch the pastry. Cut extra pastry off the edges and add filling. Roll out the second crust, cut the vents and carefully pick the crust up and lay it on the filling. Trim 1/2 inch beyond the edge of the pie plate; fold under the bottom crust to seal and flute the edge. 

Filling:
1 pound skinless, boneless chicken breasts.
1 cup sliced carrots
1 cup frozen green peas
1 cup sliced celery
1/3 cup butter
1 cup chopped onion
1/3 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
2 cups chicken broth
2/3 cup milk

1. Preheat oven to 425 degrees.
2. In one pan, poach and shred the chicken. Set aside.
3. In saucepan, combine carrots, peas, and celery. Add water, cover and boil for 15 minutes. Remove from heat, drain, and set aside.
4. In a saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, and pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
5. Place chicken and veggies in the bottom of the pie crust. Pour the hot liquid mixture over the chicken and veggies. Cover with the top crust, seal edges and cut away excess dough.
6. In a separate bowl, crack and add 1 tbsp milk.  Brush over top crust before cooking.
7. Bake at 425 for 30-35 minutes.
8. Cool for 10 minutes and serve.