Chicken Pot Pie

INGREDIENTS
2 cups all-purpose flour
1 teaspoon salt
3/4 cup lard (shortening)
6 tablespoons cold water

1/2 cup butter
1/2 cup all-purpose flour
1 teaspoon salt
black pepper to taste
2 tablespoons finely chopped onion
3 cups chicken broth
3 cups cooked chicken, chopped
3 carrot, finely chopped
3 stalks celery, finely chopped
1 cup frozen peas
1 cup frozen carrots
2 tablespoons fresh garlic


DIRECTIONS
In a large bowl, combine 2 cups flour and 1 teaspoon salt. Cut in lard until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.

Preheat oven to 400 degrees F (200 degrees C.)

In large skillet cook chicken, carrots, celery, onion and garlic. Cook until chicken is cooked through and vegetables are becoming soft. Add peas and carrots. Cook until warm through.

In a large saucepan, melt 1/2 cup butter. Blend in flour, salt, pepper. Gradually stir in chicken broth. Cook, stirring constantly until smooth and thickened. Stir in chicken mixture. Mix well and pour into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 minutes, or until pastry is golden brown, and filling is bubbly.

Comments:
This was sooo good! The filling makes enough for 2 pans so I made 2 batches of the dough. Also on the pans I coated with egg white and then parmesan cheese on the inside and then egg white brushed on the top dough as well. Make sure to get the dough even when spread out and not too thick. We will definitely be makign this again in the future.