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1
To make the filling, place the chicken in a large pot and cover with water.
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2
Add teh onion, carrot, celery, parsley, and 1 t salt, if needed.
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3
Season to taste with additonal salt and pepper.
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4
Siimmer over low heat for 1 1/2 hours, or until the chicken is very tender.
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5
Let cool.
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6
Remove the chicken from the bones and discard teh bones and skin.
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7
Strain the broth, skim off the fat, and discard the solids.
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8
Refrigerate the fat for later.
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9
You will need 3 cups of broth; freeze the rest for another use.
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10
In a shallow dish, pour 1 1/2 cups of broth over the chicken meat and set aside.
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11
Melt the butter with 2 T of reserved chicken fat in a med saucepan over med heat.
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12
Stir in the flour and heat until thick and smooth, about 2minutes.
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13
Stir in the remaining 1 1/2 cups broth and continue stirring until the sauce is smooth and thick.
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14
Stir in the cream and frozen vegetables and keep warm.
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15
To make the pastry, sift together the flour, salt, and baking powder in a med bowl.
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16
Cut in the butter and shortening (or use the reserved chicken fat) with 2 knives or rub in with your fingers.
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17
Add the milk a little at a time.
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18
Add just enough to hold the dough together.
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19
Divide the pastry in half and roll each into a large circle big enough for a 10-inch pie pan.
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20
Preheat the oven to 400F.
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21
Transfer one dough circle to the pie pan, allowing the dough to overhang the edges.
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22
With a slotted spoon, remove the chicken from its broth and place in the bottom of the pie.
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23
Pour the cream sauce over it and cover with the top pastry round.
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24
Poke a few steam holes with a knife, pinch together the top and bottom pastries, and crimp the edges.
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25
Bake for 25 minutes, or until the top is golden brown.
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26
Let stand for 10 minutes.
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27
Cut into wedges and serve hot.
