Deep-Dish Chicken Pie

• 5 pounds broiler fryers cut up
• 1/2 teaspoon black pepper
• 1/2 teaspoon marjoram
• 1 x water
• 1 x salt
• 2 each carrots sliced
• 1 each celery stalks sliced
• 3/4 pound onions mall,white
• 1 x flour, all-purpose ll-purpose
• 1 3/4 cups light cream (half&half)
• 1 package lima beans baby, frozen
• 1/2 pound mushrooms mall
• 1 cup vegetable shortening
• 2 tablespoons vegetable shortening
• 1 each egg yolks

1. In 5-quart Dutch oven or saucepot over high heat, heat chickens, pepper, marjoram, 4 cups water, and 2 teaspoon salt to boiling.
2. Reduce heat to low; cover and simmer 35 minutes or until chicken is fork-tender.
3. When chicken is done, reserve 1 cup broth.
4. Cool chicken until easy to handle; remove and discard bones and skin; cut meat into 1" pieces.
5. In 3-quart saucepan over high heat, heat carrots, celery, onions, and reserved 1 cup chicken broth to boiling.
6. Reduce heat to low; cover and simmer 10 minutes or until vegetables are almost tender.
7. Remove from heat.
8. With slotted spoon, remove vegetables to medium-sized bowl.
9. In small bowl, blend 1/2 cup flour with 3/4 cup half-and-half; gradually stir into broth in saucepan; stir in remaining half-and-half.
10. Over low heat, cook, stirring until sauce thickens slightly.
11. Stir in chicken, cooked vegetables, thawed lima beans, mushrooms, and 1 1/2 teaspoon salt.
12. Spoon mixture into 13x9" baking dish.
13. Prepare pastry: In medium-sized bowl, stir 3 cups all-purpose flour and 1 1/2 teaspoon salt.
14. With pastry blender or two knives used scissors fashion, cup shortening into flour to resemble coarse crumbs.
15. Sprinkle about 1/2 cup water, a tablespoon at a time, into flour mixture, mixing lightly with a fork until pastry is just moist enough to hold together; shape pastry into a ball.
16. On lightly floured surface with floured rolling pin, roll two-thirds of dough into 15x11" rectangle.
17. With knife, cut several small slits in center of pastry.
18. Place pastry loosely over chicken mixture.
19. Trim pastry edge, leaving 1" overhang; fold overhang under and press gently all around baking dish to make a high stand-up edge.
20. Roll and cut remaining dough to make decorative design for top of pie.
21. In cup, beat egg yolk with 1 teaspoon water.
22. Brush pastry with egg-yolk mixture.
23. Bake pie in 350'F oven 1 hour or until crust is golden and chicken mixture is heated through.

fryers, black pepper, marjoram, water, salt, carrots, celery, onions, flour, light cream, beans, mushrooms, vegetable shortening, vegetable shortening, egg yolks

Taken from recipeland.com/recipe/v/deep-dish-chicken-pie-41498 (may not work)