Make the crust first and then the pot pie filling.
For the crust:3 cups all purpose flour
1 teaspoon salt
1 1/2 cups vegetable shortening (I used butter)
1 egg
5 tablespoons cold water
1 tablespoon white vinegar
Notes: Combine the flour and salt in a large bowl. Add the shortening and stir it together. Next lightly beat the egg with a fork and then add it to the mixture. Add the cold water and vinegar. Next stir the mixture until it's combined. When ready, flatten half of it with a rolling pin and put it on the bottom of the pie pan. The other half of the dough roll out and put on the top of pot pie mixture.
For the filling:
3 celery stalks
3 medium carrots
1 onion
4 tablespoons butter
1/2 cup frozen peas
2 cups cooked chicken
1 cup all purpose flour
2 cups chicken broth
1 chicken bouillon cube
1 cup heavy cream
1 teaspoon salt
black pepper to taste
Notes: Begin by finely dicing the celery stalks, carrots, and onion. Next melt the butter in a large pot over medium heat. Add the onion, celery, carrots, and peas. Saute for a couple of minutes. Add the chicken and stir to combine. Sprinkle the flour evenly over the mixture and then stir to combine. Cook for a couple minutes, stirring gently. Next pour in the chicken broth and bouillon cube. Next pour in the cream and stir. Allow the mixture to cook over low heat so it will gradually thicken. Season with the salt and pepper. Finally, pour the chicken mixture into the pie pan and finish by placing the crust on top of the mixture. Press the crust gently into the sides of the dish and cut small slits in the top. Bake at 350 for 35-40 minutes. Cool for 10 minutes before serving.
