CHICKEN POT PIE

Crust:

Mix the flour and salt in a large bowl.

Cut in shortening and butter with a pastry blender until the mixture is crumbly and resembles coarse meal.

Beat the egg, vinegar, and 8 tablespoons of ice water together in a separate bowl.

Using a fork, add the egg mixture to the dry ingredients and combine until the dough begins to come together.  Add additional 2 tablespoons of water as needed. Turn onto the counter and pull the pieces together, pressing the dough together firmly with your hands to combine and form a ball.  Do not overwork the dough. The consistency should hold together but still have visible chunks of butter and shortening in the dough.  This will make a flaky crust.

Break dough into 2 even pieces and form each into a disc. Wrap each disc in plastic wrap and chill for at least 2 hours or overnight.

Filling:

Melt butter in a large deep skillet and cook carrots, stirring freqently.  Cover the pan while cooking, about 8-10 minutes, until tender when pierced with a fork.

Stir flour into carrots and cook for one minute, stirring constantly allowing butter to absorb.

Gradually add chicken broth, followed by the milk, stirring constantly, until a thick, rich thick gravy forms. Stir in chicken and frozen peas. Remove from heat and let cool to room temperature.  You can make the filling in advance and keep in the refrigerator, but bring back to room temperature before assembling the pie.

Remove dough from the refrigerator and roll each disc into a 13-14” circle. Place one crust into a 10” pie plate allowing excess crust to drape over the edge.

Spoon filling into the pie plate and top with the second crust.  Crimp edges together all around to seal.  I like to press with a fork after crimping for a good seal.   Cut a few air vents in the top of the crust.  Combine the egg yolk with 1 teaspoon of water and brush the egg wash all over the crust.

Bake at 350° for 1 hour or until filling begins to bubble out of the crust and crust is golden brown.  Let set for 10 minutes and dig in!