Chicken Pot Pie

Crust:
2 cups all purpose flour
1/2 tsp salt
1/2 cup finely shredded Cheddar cheese
2/3 cup shortening
1 Tbsp cold butter
3-4 Tbsp cold water

Combine the first three ingredients in a bowl. Cut up the shortening and butter and add to the bowl. With your fingers squish the butter and shortening into the flour mixture. Add the water and combine to make a ball of dough. Cut the ball into 2 pieces, one larger than the other and put in the refrigerator.

Filling:
1 cup diced peeled potatoes
1/2 cup sliced carrots
1/3 cup chopped celery
1/4 cup chopped onion
1 clove garlic minced
1 Tbsp butter
1 cup chicken broth
2 Tbsp flour
1/2 cup milk
1 1/2 cup cooked chicken
1/2 cup frozen peas, thawed
1/2 cup frozen corn, thawed
1 Tbsp salt
1 Tbsp pepper

Saute the first 5 ingredients with the butter for 5-6 minutes. Add the broth, cover and cook for 10 minutes or until vegetables are tender. In a bowl combine flour and milk. Whisk until smooth.Gradually add milk to the veggie mixture. Stir for 2 minutes. Add all remaining ingredients and let simmer for 5 minutes longer.

Roll out the larger dough ball to fit in a 9 in pie plate and transfer it to the pie plate. Trim the dough even with the edge. Pour in filling into the crust. Roll out the second smaller dough ball to fit the top of the pie and place it over the filling. Pinch ends together. Cut slits in the top and bake at 350 for 35-45 minutes.