Yield: 8 Servings
1 ½ cups all purpose flour
¼ teaspoon salt
¼ teaspoon baking powder
¼ cup (1/2 stick) butter
¼ cup vegetable shortening
1 teaspoon white or cider vinegar
4-5 tablespoons ice water
6 tablespoons butter
6 tablespoons all purpose flour
2 ½ chicken stock
6-7 cups boneless, skinless cooked chicken, torn into 1 inch pieces
¼ teaspoon salt
16 ounce bag frozen peas and carrots
1 cup sweet onions, finely chopped and sauté
Crust: In a food processor, pulse a few times to combine the flour, salt and baking powder. Add in the butter and shortening and pulse until the mixture is crumbly (pea size lumps). Mix the vinegar with 4 tablespoons of water. Pour the water mixture into the processor with the flour and pulse until the dough begins to come together, adding additional tablespoon of water, if needed. Remove from processor and form dough into a flattened disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Filling: Heat the butter until melted and then stir in the flour. Cook the roux for several minutes and then gradually pour in the stock, whisking constantly. Cook and stir sauce over medium heat until it comes to a boil, then reduce the heat and simmer for approximately 5 minutes, until thick. Stir in the chicken, vegetables and salt and pepper to taste. Spoon the filling into a 9x13x2 inch baking pan or a 2 ½ quart deep casserole dish. Roll the crust out slightly larger than the baking dish. Place it on top of the filling; cut several vent holes and use any scraps of dough to decorate.
Bake the pie in a pre-heated 375 degree F oven for 50-60 minutes, until the crust is golden brown and the filling is bubbly.
Source: King Arthur Website