Best Chicken Pie

A chicken pie that has lots of gravy and a salty/short crust.

In a large pot put whole chicken pieces and chicken breasts in enough water to cover.

Add half the onions , season w / s& p.

Simmer until the meat is very tender and falls easily off the bone.

Save liquid for gravy.

Cool meat thoroughly and pick chicken from bones.

Cook carrots and potatoes in chicken liquid until tender.

Season w / s& p.

Remove veggies from liquid& cool them completely.

Add remaining onions and bring to a slow boil.

Reduce chicken / vegetable liquid by half.

Skim all fat from whole chicken broth.

Add onion powder.

Taste and reseason w / s& p.

Whisk together 1 c.

Of flour& 1 c.

+of water for a gravy slurry.

Slowly whisk slurry into broth and cook until gravy is thick.

Cool.

Add meat and vegetables into a 9x13x2 pan.

Add frozen peas on top.

Stir a bit.

Cover w / gravy and cover w / tin foil.

Chill thoroughly as this will keep the pie crust from becoming soggy.

Crust: in a bowl add flour , salt , shortening.

Beat with an electric mixer on low un.

whole chickens, chicken breast, potatoes, frozen peas, onions, carrots, salt and pepper, onion powder, flour, shortening, salt, egg