Chicken Pot Pie

For the pastry:
1 1/2 cups flour
1/4 tsp. salt
2/3 cup shortening
1/3 cup water
For the filling:
6 T. unsalted butter
6 T. flour
2 cups chicken broth
1 cup heavy cream
1/2 tsp. black pepper
salt to taste
4 cups large chunks of cooked chicken
12 small white onions, cooked until tender
3/4 cup frozen peas, cooked until tender
3/4 cup sliced carrots, cooked until tender
3/4 cup diced celery, cooked until tender

For the pastry:
Mix flour and salt together in a bowl. Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle water over pastry mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so the pastry holds together when pressed gently into a ball. Roll dough into an 11" circle between pieces of wax paper. Refrigerate until needed.

For the filling:
Preheat oven to 425°. Melt butter in saucepan. Stir in flour and cook, stirring, for 2 minutes. Slowly add broth, cream, pepper and salt. Cook 5 minutes, until thickened and smooth. Put chicken pieces in deep pie plate or casserole. Cover with sauce and stir in vegetables. Place crust over casserole, allowing enough overhang to crimp edges. Cut vents into crust. Bake until crust is nicely browned, 25-30 minutes.