Crust (Can also use store bought if preferred) ▢4 cups of flour ▢1 ⅓ cup shortening ▢1 teaspoon sugar ▢1 teaspoon salt ▢1 cup ice cold water
Filling ▢½ cup butter ▢1 cup onion diced, about 1 medium onion ▢1 cup celery diced, about 3 celery ribs ▢1 cup carrot diced, about 3 carrots ▢1 cup red potatoes cut thin, about 2 medium potatoes ▢1 cup russet potatoes cut thin, about 2 medium potatoes ▢½ cup flour ▢30 ounces chicken broth ▢½ teaspoon salt ▢½ teaspoon celery salt ▢1 teaspoon chicken bouillon ▢½ teaspoon thyme ▢2 cups cooked shredded chicken breast We recommend rotisserie chicken ▢1 cup frozen peas ▢1 cup heavy cream
Mix dry ingredients. Cut shorting into dry ingredients. Slowly pour in ice cold water and mix till dough pulls away from sides. Keep cutting until you have a firm ball of dough.
Divide dough into 4 balls and roll out on floured surface. The pie top dough circles should be rolled out a bit thinner. Fold into halves with transferring so the large rolled out circles don't rip. You can also roll onto a rolling pin to transfer to pie plate.
In large sauce pan melt butter. Add onion, celery, carrots and potatoes, sprinkle with salt and seasonings. Cook until onions are translucent and veggies are softened.