Chicken Pot Pie

(for two large round pie pans)

2 C chopped onion
2 C chopped celery
2 C chopped carrot
2 C diced potatoes (cooked until just tender)
2/3 C butter, melted
1 C whole wheat flour
4 C chicken stock
2 C half-and-half milk
4 C chopped, cooked chicken
2 C frozen peas, thawed
2 tsp salt
1/2 tsp pepper

for basic pastry:
4 C whole wheat flour
2 tsp salt
1-1/2 C plus 1 TBS shortening
1/3 to 1/2 C cold water

-saute’ first three vegis in butter over med heat unit tender. Add flour, stir until smooth. Add cooked potatoes, cook 1 minute, stirring. Add chicken stock and half and half. Cook, stirring constantly until thick and bubbly. Stir in chicken, peas, salt and pepper.
-to make pastry, mix flour and salt. Cut shortening into flour until size of peas. Add water 1 TBS at a time and mix gently. Divide into 4 pieces, and roll out thinly. Put half in bottom of each round stone. Put chicken mixture in and top with second half of pastry. Flute edges. Cut slits to allow steam to escape.
-bake, uncovered at 400 degrees for 1 hour or until crust is brown and filling is hot.