Chicken Potpie (Pie in the Sky)

• 1/4 cup shortening
• 1 1/2 cups all purpose flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1/4 cup butter (1/2 stick)
• 1 egg, beaten
• 1 teaspoon vinegar
• 2 tablespoons cold water
• 1 teaspoon heavy cream
• 1 3- to 3 1/2-pound roasting chicken, cut into serving pieces
• 1 cup all purpose flour
• 2 cups dry white wine
• Salt to taste
• 5 black peppercorns
• 1 teaspoon thyme
• Several sprigs parsley
• 1 bay leaf
• 3 medium size potatoes, peeled and cut into 3/4-inch cubes
• 6 carrots, peeled and cut into 3/4-inch pieces
• 8 stalks celery, scraped, cut into 3/4-inch pieces
• 1 large zucchini or two small ones, sliced 1/4-inch thickness, then halved
• 4 tablespoons flour for roux
• 4 tablespoons butter

1. In a food processor or with a pastry cutter, cut the shortening and the butter into the flour, salt and sugar until mixture resembles coarse cornmeal.
2. In a separate bowl, combine one tablespoon of beaten egg (reserve the rest for glazing the crust) with the water and vinegar.
3. Add it all at once and mix until the dough comes away from the sides of the bowl.
4. Turn out the dough briefly and knead it for two turns on a lightly floured surface.
5. Form it into a ball, cover with plastic wrap and refrigerate for several hours.
6. When ready to assemble the pie, spread a sheet of wax paper on a flat surface and dust it with flour.
7. Dust a rolling pin and roll out the dough until it is about 1/16th of an inch thick, rotating the wax paper, not the dough, as you go along.
8. Dust the dough if necessary.
9. Remaining dough can be used to make decorative patterns on top of the crust.
10. After laying the crust over the pie, coat it with the remaining egg wash mixed with 1 teaspoon heavy cream.

shortening, flour, salt, sugar, butter, egg, vinegar, cold water, heavy cream, chicken, flour, white wine, salt, black peppercorns, thyme, parsley, bay leaf, potatoes, carrots, stalks celery, zucchini, flour, butter

Taken from cooking.nytimes.com/recipes/2512 (may not work)