The Best Chicken Pot Pie

Whisk together flour and salt, then cut in shortening with a pastry blender.

Whisk together egg, ice water, and vinegar. Stir into the dry ingredients with a fork until shaggy.

Turn the dough onto a floured surface and form into a ball. Roll half to fit inside a 9-in deep dish pie plate or regular 10-in pie plate.

Set pastry aside. Cook veggies in butter until crisp-tender.

Sprinkle flour over cooked vegetables and stir to combine.

Slowly add half-and-half and chicken stock. Stir until thick and bubbly.

Add chicken, salt, and pepper. Remove from the heat.

Cover pie with the pie dough. Crimp and seal the edges. Brush with egg wash.

Bake for 30 minutes. Let rest 5-10 minutes before cutting and serving. Enjoy!

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