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1
First make the pie crust: Sift together flour and salt, then cut in shortening until evenly blended.
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2
Sprinkle in ice water, mixing with a fork until dough is moistened.
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3
Form into a ball, wrap with plastic, and refrigerate for 1 hour.
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4
Turn a 1 1/2 quart round deep baking dish upside down on a piece of wax paper and trace the outline with a marker (You will use this as an outline later).
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5
For the filling: cook the carrots, celery, onion, and potato in water in a saucepan until tender- about 13 minutes.
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6
Drain, then stir in remaining ingredients- you may add any other herbs here to your taste.
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7
Spray the 1 1/2 quart baking dish with olive oil, then pour in the chicken mixture.
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8
Flatten your dough ball a bit, then place between two sheets of wax paper- one with your tracing of the dish on it.
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9
With a rolling pin, roll out the dough into a flat circle just a bit larger than your tracing (Be sure to use strokes in every direction, so that you have an even circle).
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10
If the wax paper is sliding around, put a few drops of water underneath the bottom one to stick it to the counter.
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11
When you have the right size, carefully peel off the top sheet of paper, and trim the dough to make a neat circle.
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12
Pick up the pie crust on the bottom piece of wax paper, and center it on top of your chicken mixture.
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13
Slowly peel off the paper.
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14
Press the crust gently down against the filling around the sides, then use your fingers or a fork to seal the edges to the sides of the dish.
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15
If you have extra dough from trimming, roll out and cut into a shape to decorate the top of your pie!
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16
Cut slits in the crust to vent.
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17
Bake at 350 degrees for 50 minutes.
