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1
BLEND flour, garlic salt and onion salt in medium mixing bowl.
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2
CUT chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
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3
SPRINKLE half the water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.
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4
Divide dough in two for double crust or double deep dish crust; shape one ball slightly larger than the other. Flatten balls into 1/2-inch thick round disks.
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5
ROLL larger ball of dough from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate. Trim even with edge of pie plate.
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6
HEAT oven to 425u00b0F.
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7
MELT butter in small saucepan. Add onion. Cook until tender. Add carrots. Cook 1 to 2 minutes. Place potatoes in large bowl. Add carrot mixture and onion tops.
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8
COMBINE sour cream and soup in small bowl. Add to potato mixture along with cheese, salt, pepper and chicken. Spoon into unbaked pie shell. Moisten pastry edge with water.
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9
ROLL out dough for top crust, place onto filled pie and finish edges according to pie crust recipe directions. Cut slits in top crust or prick with fork to vent steam.
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10
BAKE 20 to 25 minutes or until crust is golden brown. Cut into wedges; serve immediately.
