Chicken Pot Pie

Filling:
1/3 c. butter
1/3 c. flour
1/3 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
2 c. chicken broth
2/3 c. milk
2 c. cut up cooked chicken (2-3 chicken breasts)
1 (10 oz.) pkg. frozen peas and carrots
2-3 baker's potatoes

Pie Crust:
4 cups flour
1 3/4 cups shortening
1Tbsp sugar
2 tsp. salt
1/2 cup cold water
1 Tbsp vinegar
1 egg


Peel and boil potatoes. Allow to cool. Dice. Boil chicken until cooked through. Allow to cool. Dice or shred. In saucepan, melt butter over low heat. Blend in flour, onion, and seasonings. Cook, stirring, until mixture is bubbly. Remove from heat and stir in chicken broth and milk. Heat to boiling, stirring constantly. Boil; stir 1 minute. Gently stir in chicken, frozen vegetables, and potatoes. Set aside.

Prepare pie crust: Mix dry ingredients. Cut in shortening. In separate dish, mix water, vinegar, and egg. Combine mixtures. Chill 15 minutes

Roll out half of the pie crust into a 13 inch square. Place in a greased 9x9 pan. Trim edges. Add prepared filling. Roll out second half of dough. Place on top of filling, crimping edges. Cut slits to allow steam to escape. Bake at 425 degrees for 30-35 minutes or until crust is golden.