Mom's Chicken Pot Pie

Prepare the Crust In a bowl, combine the flour and salt. Cut in the shortening until the mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. Divide the dough in half and shape into two disks. Wrap in plastic and refrigerate for 30 minutes.

Make the Filling In a large saucepan, sauté the onion in butter until tender. Stir in the flour, salt, and pepper until blended. Gradually add the broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken and mixed vegetables, then remove from the heat.

Assemble and Bake Preheat the oven to 425°F (220°C). Roll out one pastry disk to fit a 9-inch pie plate. Transfer the filling to the crust. Roll out the remaining pastry to fit the top of the pie. Place over the filling. Trim, seal, and flute the edges. Cut slits in the top. Bake for 30-35 minutes or until the crust is golden brown and the filling is bubbly.