Mccall's Chicken Pot Pie

Clipped this recipe from the Mercury News. Time does not include chilling time for dough.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• pastry

• 1 1⁄3 cups flour
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 3  tablespoons  cold shortening, cut into bits
• 3  tablespoons unsalted butter, cut into bits
• 3 -4  tablespoons  ice water

• filling

• 5  tablespoons unsalted butter
• 3  tablespoons flour
• 1⁄2 teaspoon dried thyme
• 2  cups chicken broth
• 1⁄2 cup heavy cream
• 1 1⁄2 teaspoons fresh lemon juice
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1  cup  finely diced onion
• 1  cup  finely diced carrot
• 1⁄2 lb shiitake mushroom, stems discarded, caps sliced
• 1⁄3 cup  tiny frozen green pea, thawed
• 2 1⁄2 cups  shredded  cooked chicken

• egg wash

• 1  large egg, beaten with
• 1  teaspoon water

Directions

1. Pastry:
2. Mix 1 1/3 cup flour, salt and pepper in food processor. Add cold shortening and butter. Pulse until mixture resembles coarse meal. with motor running, pour 3 T water through feed tube. Process 1 minute. Press pastry into 1/2 inch disk. Wrap in waxed paper. Chill at least 30 minutes.
3. Filling:
4. Melt 3 T butter. Stir in 3 T flour and thyme. Cook, till golden. Whisk in 1 1/2 broth and all the cream until thickened. Stir in lemon juice, salt and pepper and remove from heat. Reserve.
5. Preheat oven to 350°F In large skillet, over med-high heat, melt remaining butter. Add onion; sauté 3-4 minutes. Add carrots, mushrooms and remaining 1/2 cup broth; cook stirring freq, 10-12 minutes until veggies are tender and broth has evaporated. Stir in peas, chicken, and reserved cream mixture; cook 2 minutes. Cover and keep hot over low heat.
6. Roll pastry between 2 sheets wax paper to 11 inch round. Transfer filling to 10-inch deep-dish pie plate. Peel off top sheet of paper from pastry; invert pastry over top of pie plate. Peel off bottom paper; crimp pastry. Brush with egg wash. Cut vents. Bake on baking sheet 30 minutes. Let stand 10 minutes before serving.