Chicken Pie with Vegetables

Place the chicken, carrot, celery, onion, and salt in a large stock pot. Cover with cold water and bring to a boil over high heat. Lower the heat to a simmer and cook for 45 minutes. Take the chicken out of the pot and let it cool for 15 minutes. Keep boiling the remaining water and vegetables in the pot.

Once the chicken is cool enough to handle, remove as much meat as possible. Set the meat aside on a dish.

Put the chicken bones back into the stockpot and continue boiling on high heat until the stock reduces to a quart or quart and a half. Reserve 2 1/2 cups of the stock for this recipe. Store the remaining stock in the refrigerator for another use.

In a food processor, mix the flour and salt. Add the chilled butter cubes and pulse 5 times to combine. Add the shortening and pulse a few more times until the mixture resembles coarse cornmeal with some pea-sized butter pieces. Gradually add ice water, a tablespoon at a time, pulsing after each addition, until the dough holds together when pressed between fingers. Turn the dough onto a clean surface, shape it into a ball, then flatten into a disk. Lightly flour, wrap in plastic wrap, and refrigerate for at least 30 minutes or up to 2 days before rolling.

Preheat the oven to 400°F.

In a large skillet, melt butter over medium heat. Add onions, carrots, and celery, cooking until onions are translucent, about 10 minutes. Stir in the flour and cook for one more minute. Whisk in 2 1/2 cups of chicken stock and the milk. Lower the heat to low and simmer for 10 minutes, stirring often until thickened and creamy. Add chicken meat, thyme, sherry, peas, parsley, salt, and pepper, stirring well. Taste and adjust seasoning if needed. Divide the warm filling among six 10-ounce ramekins.

Roll out the dough on a lightly floured surface to slightly less than a quarter-inch thick. Cut into 6 rounds, slightly larger than the ramekins' circumference. Place a dough round on each pot pie filling. Fold the excess dough under itself and use a fork to press the dough against the ramekins' edge. Cut a 1-inch vent into each pie. Use a pastry brush to apply an egg wash to each pie.

Line a baking sheet with foil and place the pies on it. Bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling. Allow to cool for at least 5 minutes before serving.