Chicken Pot Pie

3-1/2  lb.		frying chicken
3/4  cup		carrot
1		small onion, halved
1  cup		chilled unsalted butter, diced into 1/2-inch cubes (best to chill cubes in the freezer for at least 15 minutes before using)
1/4  cup		vegetable shortening, chilled
4		3 to ice water
6  tablespoons		unsalted butter
1-1/4		large onion,s diced
3		carrots, thinlies sliced on the diagonal
3		celery stalks, thinlies sliced on the diagonal
1/2  cup		all-purpose flour
1-1/2  cups		milk
1  teaspoon		chopped fresh thyme leaves
1/4  cup		dry sherry
3/4  cup		green peas, frozen or fresh
2  tablespoons		minced fresh parsley
2  teaspoons		salt
1/2  teaspoon		freshly ground black pepper

Tip: For nutritional information on all the ingredients in Chicken Pot Pie just click on each ingredient name. Then adjust the serving size for any Chicken Pot Pie ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1)Cook the chicken and make the chicken stock. Combine the chicken, carrot, celery, onion and salt into a large stock pot.
2)Add cold water until just covered and bring to a boil over high heat. Reduce the heat to a simmer and cook for 45 minutes.
3)Remove the chicken from the pot and let cool for 15 minutes. While the chicken is cooling, continue to boil the remaining water and vegetables in the pot.
4)When the chicken has cooled enough to touch, strip away as much of the meat as you can. Place the meat on a dish, set aside. Return the chicken bones to the stockpot and continue to boil, on high heat, until the stock has reduced to a quart or quart and a half. Set aside 2 1/2 cups of the stock for this recipe.
5)Prepare the pie crust dough. Combine the flour and salt in a food processor. Add the chilled butter cubes and pulse 5 times to combine. And the shortening and pulse a few more times, until the dough resembles a coarse cornmeal, with some pea-sized pieces of butter.
6)Slowly stream in ice water, a tablespoon at a time, pulsing after each addition, until the dough sticks together when you press some between your fingers.
7)Use your hands to mold into a ball, then flatten the ball into a disk. Sprinkle with a little flour, wrap with plastic wrap, and refrigerate for at least 30 minutes.
8)Prepare the filling. Preheat oven to 400 degrees F. In a large skillet, melt butter on medium heat. Add the onions, carrots, and celery, and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, one minute more. Whisk in 2 1/2 cups of the chicken stock. Whisk in the milk.
9)Decrease the heat to low and simmer for 10 minutes, stirring often. Add the chicken meat, thyme, sherry, peas, parsley, salt and pepper and stir well.
10) Prepare the crust. Roll out dough on a lightly flour surface to a little less than a quarter-inch thick. Lay it on top, use brush to apply egg wash on top. bake at 400 degrees for 25 minutes