Chicken Pot Pie

Crust

2 1/4 cup flour

3/4 tsp salt
1/3 cup shortening
1/3 cup cold butter
8 Tbls. cold water


Use pastry blender to mix get ingredients. Not over mix. Separate into two balls and refrigerate until ready to use. Roll out and put one in bottom of pie pan. Save the other for the top.


Filling:
1/2 cup (approx) chopped celery
1 cup (approx) chopped carrots
1 cup (approx) sliced mushrooms
1/2 chopped onion
1 cup peas
salt, pepper, herbs de provence and poultry seasoning to taste
Saute in butter 5 minutes
add 1/2 cup dry sherry and cook 3 minutes 
add 1 cup chicken stock and 1 cup cream, half and half OR milk (I used 1% milk)
1/3 cup flour. Mix flour into liquids before putting in pan. Cook until thickened.
Cook at 375 for 40 minutes.