Directions

1. To make the pie crust, stir the flour and salt in a large bowl. Cut in the shortening and butter with a pastry blender until the mixture resembles coarse crumbs. Sprinkle with the ice water, a tablespoon at a time, and stir with a fork to moisten all the dough. Gather the dough into a ball with your hands. Divide the dough in half. Roll out one half on a lightly floured surface and fit it into a 9-inch pie dish (deep-dish is ideal). Roll out the other half and set aside.

2. Put the chicken breasts in a large saucepan and cover with water. Bring to a boil over high heat. Decrease the heat, cover, and simmer until tender, about 18 minutes. Remove the chicken to a cutting board or plate.

   
   

3. Add the potatoes and carrots to the hot broth and return to boiling. Decrease the heat, cover, and simmer until the vegetables are tender, about 15 minutes. Meanwhile, tear or cut the chicken off the bones into bite-size pieces, discarding skin, fat and gristle. Remove the vegetables from the simmering broth with a slotted spoon and set aside with the chicken pieces.

   
   

4. Measure the broth and add water, if necessary, to make 21/2 cups. Return to the pan and simmer, stirring in the bouillon and the salt.

5. Preheat the oven to 350 degrees.
   

6. Stir the flour into the cold water in a small bowl or measuring cup. Stir into the broth and increase the heat to medium. Stir constantly until the broth thickens.
   

7. Add the chicken to the broth along with the potatoes, carrots and peas. Stir to combine. Pour the filling into the pastry-lined pie dish. Cover with the top crust, seal and flute the edges, and cut a slit in the top for the steam to escape. Bake 40 minutes, or until the crust is light brown. Serve immediately