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1
Saute chicken, onion and garlic in butter until cooked through and aromatic. Add flour and stir until it forms a paste around the cooked ingredients. Add remaining ingredients except parsley and cook until it thickens to the consistency of a hearty cream of potato soup or a chowder.
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2
Remove from heat and allow to cool to room temperature or at least lukewarm. When cooled, stir in the fresh parsley.
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3
While filling is cooling, prepare the crust. Whisk 1 egg, milk, and vinegar until well blended.
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4
In a large bowl, cut shortening into flour and salt until mixture resembles pea-sized crumbles. Add the milk and egg mixture, pressing and stirring until the dough clumps together cohesively.
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5
Quickly shape into an oblong with your hands, wrap in plastic wrap and chill for about 1 hour in the refrigerator.
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6
Preheat oven to 375u00b0F.
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7
When filing has cooled and dough is chilled, cut dough ball in half and roll one half out for the bottom crust. Line a deep-dish pie plate with the crust, then pour the filling into the prepared shell.
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8
Roll out the top crust, top the pie, cut any excess crust from the edges, seal with a fork. Mix the remaining egg and water to form an egg wash. Brush the egg wash over the top crust. Then vent by cutting some symmetrical slits into the top crust.
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9
Place on a metal baking sheet and bake for 40 minutes or until the crust is golden brown. Allow pie to cool for about 15 minutes. Serve pie wedges and soupy filling over a bed of Brazilian-style white rice.
