Crust:
3 cup all-purpose flour
1 tsp Salt
1 cup solid vegetable shortening
1 large egg
1 Tbsp Distilled white vinegar
4 to 5 Tblsp. Ice water.
Chicken Filling:
1 whole chicken (about 3.5 lbs)
5 medium all-purpose potatoes peeled and cut into ¾ inch chunks.
3 medium carrots, trimmed and sliced ¼ inch thick
2 stalks celery, trimmed and sliced ¼ inch thick
1 medium onion diced
1 can (10.25 oz) condensed cream of chicken soup, undiluted
16 oz. Sour cream
1 can (8.5 oz) tiny green peas, drained
1/2 tsp Salt
1/2 tsp black pepper
Make the crust: In a large bowl, stir together the flour and salt. Using a pastry blender cut in the shortening until the mixture resembles coarse crumbs. In a small bowl, mix the egg, vinegar and 4 Tblsp., of the ice water. Drizzle over the flour mixture tossing with a fork until the dough comes together. Add remaining Tablespoon water if too dry. With hands, press the dough into a ball. Divide into 2 pieces, one slightly larger than the other. Flatten into 2 disks, 1 inch thick. Wrap each in plastic wrap and refrigerate for at least 30 minutes.
Make the filling: In a 6-quart pot, place the chicken. Cover with cold water and bring to a boil. Lower heat and simmer until the thigh meat of the chicken is no longer pink near the bone, about 45 minutes. Remove the chicken from the pot. Reserve the cooking liquid.
Bring the cooking liquid to boil over medium-high heat. Add the potato, carrot, celery and onion. Return to the boil and cook until the potato chunks are just tender and still hold their shape, about 10 min. Drain.
When the chicken is cool enough to handle, remove the skin and bones. Cut the chicken meat into bite-size pieces.
In a very large bowl, stir the soup and sour cream. Fold in the chicken, vegetables and peas then salt and pepper.
Preheat the oven to 350 degrees.
Roll out the larger disk of dough on a lightly floured surface, with a lightly floured rolling pin to a 13-inch circle. Ease the circle into a 9” deep -dish pie plate. Gently press dough against the sides and bottom of the plate. Trim edges to 3/4 inch overhang. Roll out the remaining dough into a 12-inch circle and drape over the rolling pin.
Spoon the chicken filling into the crust-lined plate mounding it in the center. Unroll the dough from the rolling pin over the filling. Seal the edges together and flute. Cut several steam vents in the top of the pie.
Place a sheet of foil on the bottom rack in the oven to catch drips. Bake until crust is lightly golden and the filling is bubbly, about 1.75 hours. Transfer to wire rack and let stand for 20 minutes.