Home-Style Pot Pie

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 cup vegetable shortening
• 2 eggs, lightly beaten and divided
• 1/4 cup plus 2 tablespoons cold water
• 1 tablespoon white vinegar
• 1/2 cup chopped onion
• 2 tablespoons margarine, melted
• 3 cups diced cooked chicken breast
• 1 1/4 cups canned ready-to-serve chicken broth
• 1 cup chopped celery
• 1 cup sliced fresh mushrooms
• 3/4 cup diced carrot
• 3/4 cup frozen English peas, thawed
• 3/4 cup frozen diced potatoes, thawed
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 (10 3/4-ounce) can cream of chicken soup
• 1/2 cup sour cream
• 3/4 cup (3 ounces) shredded Cheddar cheese
• 1 tablespoon whole milk

1. Combine flour and salt; cut in shortening. Combine 1 egg, cold water, and vinegar; sprinkle over surface, stirring until dry ingredients are moistened. Shape into a ball; chill. Saute onion in margarine in a skillet 5 minutes. Stir in chicken and next 6 ingredients. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Combine cornstarch and 2 tablespoons water; add to chicken mixture. Cook, stirring constantly, until mixture boils. Remove from heat; stir in soup, sour cream, and cheese.
2. Roll half of pastry to 1/8-inch thickness. Fit into a deep 2-quart casserole. Spoon chicken mixture into casserole. Roll remaining pastry; place over chicken mixture. Trim, seal, and flute edges. Cut slits in pastry. Combine 1 egg and milk; brush over pastry. Bake at 400u0b0 for 30 minutes.

allpurpose, salt, vegetable shortening, eggs, cold water, white vinegar, onion, margarine, chicken breast, chicken broth, celery, mushrooms, carrot, peas, potatoes, cornstarch, water, cream of chicken soup, sour cream, cheddar cheese, milk

Taken from www.myrecipes.com/recipe/home-style-pot-pie (may not work)