Chicken Pot Pie - cooking recipe

Ingredients

1 1/4 c. flour
3/4 tsp. salt, divided
1/4 c. shortening
3 Tbsp. plus 1 tsp. water
2 (10 1/2 oz.) cans chicken broth
2 c. diced potatoes (4)
1 c. carrots
1/2 c. onions
1/2 c. frozen peas
1/4 to 1/2 tsp. poultry seasoning
1/4 tsp. pepper
1/2 c. milk
2 c. chicken

Preparation

Combine 1 cup flour and 1/4 teaspoon salt in bowl.
Cut 1/4 cup shortening with a pastry blender or fork until mixture resembles coarse meal.
Sprinkle ice water, one tablespoon at a time.
Toss with fork until moistened.
Gently press dough into 4-inch circle balls.
Cover and chill 30 minutes.
Bring broth to a boil in large saucepan over medium heat.
Add potatoes; cover and cook 5 minutes.
Add carrots and onions.
Cover and cook 3 minutes.
Add peas; cover and cook 2 minutes.
Combine remaining 1/4 cup of flour, remaining 1/2 teaspoon of salt, poultry seasoning, pepper and milk in saucepan.
Stir well.
Cook over medium heat 3 minutes or until thick.
Remove from heat.
Stir in chicken casserole and set aside.
Roll out dough; place crust over casserole and bake at 350\u00b0 for 55 minutes.