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1
For the chicken: Add the chicken, carrots, celery, onions, thyme sprigs, bay leaf, salt and pepper to a large pot.
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2
Add water to cover and bring to a boil.
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3
Reduce the heat to low and simmer gently until the chicken is cooked through, about 45 minutes.
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4
Remove the chicken from the pot to a baking sheet and set aside until cool.
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5
Shred the meat; discard the skin and bones.
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6
Remove the vegetables from the pot and discard.
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7
Stir in the butter to the remaining broth and let melt.
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8
For the pastry: Whisk together the flour, salt and baking powder.
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9
Cut in the shortening with a pastry blender until the size of coarse cornmeal.
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10
Sprinkle in 1 to 2 tablespoons of ice water and toss with a fork; repeat until the dough is moistened.
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11
Add some flour to your work surface and knead the dough gently with your hands to make into a ball of dough.
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12
Form into 2 balls and roll out with a floured rolling pin until 1/8-inch thick.
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13
Cut into long 1/2-inch-wide strips.
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14
For the cheese straw: Add the cheese, butter, salt and cayenne to a large bowl and beat with a hand mixer until mixed together.
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15
Add the flour and continue with the hand mixer until a smooth dough is formed.
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16
Roll out on floured work surface until 1/4-inch thick, and then cut into long 1/2-inch-wide strips.
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17
To layer the pot pie: Preheat the oven to 350 degrees F. Add one layer of dough strips to the bottom of a 4-quart rectangular casserole dish.
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18
Add a layer of peas, carrots and chicken, and then another layer of pastry strips, peas, carrots and chicken.
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19
Repeat until you reach the top of the casserole dish.
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20
Top with a lattice crust of cheese straws.
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21
Pour in the warm broth to just below the top of the casserole dish (you will have leftover broth).
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22
Top with the butter squares and sprinkle with salt and pepper.
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23
Bake for 1 hour and 15 minutes.
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24
Cool for 15 minutes before serving.
