Desi's Chicken Pot Pie

My sweet friend Desi brought me this homemade chicken pot pie after I had Blake.  It was soooo good and I craved it for weeks after we ate it.  I finally made one using her recipe and have made it time and time again.  I've served it to guests, I've brought it to sick friends, or friends who just had babies, and everyone has loved it.  The recipe makes two pies - so it is perfect for giving one away, or for freezing one.

Crust
4 cups flour
1 tsp salt
1 tsp sugar
1 1/3 cups shortening
ice water

Combine dry ingredients and add shortening.  Cut in using a pastry blender until the crumbles are the size of peas.  Add water (It usually takes about 1 cup for me) and continue to cut with your pastry blender until the dough pulls away from the sides.  Cut until it forms a ball.

Divide into 4 parts and roll out on floured board.  Dough will make the top and bottom of two pies.

Filling
1 cup butter
1/2 cup onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
1 cup red potatoes, chopped (pretty thin)
1 cup russet potatoes, chopped (pretty thin)
1/2 cup flour
15 oz chicken broth
1 TBSP chicken bullion granuals
1 cup frozen peas
meat from one rotisserie chicken
1 cup cream
salt to taste

Melt butter in a saucepan.  Add onions, carrots, celery, and potatoes.  Cook until onions are translucent.  Add flour, bullion and salt, stir and cook over medium for a few minutes.  Add broth, peas, and chicken.  Cook for 10 minutes.  Add cream, remove from heat and ladle into pie crust.

Bake at 425 for 30-35 minutes until golden.