Chicken Pot Pie

Directions

1. 1
   Combine 1 cup flour and 1/4 teaspoon salt in bowl.
2. 2
   Cut 1/4 cup shortening with a pastry blender or fork until mixture resembles coarse meal.
3. 3
   Sprinkle ice water, one tablespoon at a time.
4. 4
   Toss with fork until moistened.
5. 5
   Gently press dough into 4-inch circle balls.
6. 6
   Cover and chill 30 minutes.
7. 7
   Bring broth to a boil in large saucepan over medium heat.
8. 8
   Add potatoes; cover and cook 5 minutes.
9. 9
   Add carrots and onions.
10. 10
    Cover and cook 3 minutes.
11. 11
    Add peas; cover and cook 2 minutes.
12. 12
    Combine remaining 1/4 cup of flour, remaining 1/2 teaspoon of salt, poultry seasoning, pepper and milk in saucepan.
13. 13
    Stir well.
14. 14
    Cook over medium heat 3 minutes or until thick.
15. 15
    Remove from heat.
16. 16
    Stir in chicken casserole and set aside.
17. 17
    Roll out dough; place crust over casserole and bake at 350° for 55 minutes.