Old-Fashioned Chicken Potpie

Ingredients

• 1 cup carrots sliced ()
• 2 cups roasted chicken diced cooked
• 3 cups chicken stock see divided
• 1 teaspoon apple cider vinegar 
• 0.3 teaspoon thyme dried
• 0.5 cup flour all-purpose
• 1 cup flour all-purpose divided
• 3 tablespoons water 
• 2 teaspoons milk 1% low-fat
• 1 Dash pepper black
• 1 cup peas green frozen
• 1 pound potatoes - remove skin red cubed
• 0.3 teaspoon salt 
• 0.8 teaspoon salt 
• 0.5 cup shallots chopped
• 2 teaspoons stick margarine 
• 0.3 cup shortening 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• blender
• plastic wrap
• casserole dish
• measuring cup
• colander

Directions

1. To prepare crust, lightly spoon 1 cup flour into dry measuring cups; level with a knife.
2. Combine 1/4 cup flour, ice water, and vinegar in a small bowl.
3. Combine 3/4 cup flour and 1/4 teaspoon salt in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal.
4. Add vinegar mixture; stir just until moist. Press mixture gently into a 5-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill for 15 minutes.
5. Roll dough, still covered, into a 13 x 10-inch oval.
6. Place dough in freezer 5 minutes or until plastic wrap can be easily removed.
7. Preheat oven to 40
8. To prepare filling, bring 2 1/2 cups Chicken Stock to a boil in a medium saucepan.
9. Add potato and carrot; cook 2 minutes.
10. Drain mixture in a colander over a bowl, reserving cooking liquid.
11. Melt butter in a large nonstick skillet over medium heat.
12. Add shallots; cook 3 minutes. Lightly spoon 1/2 cup flour into a dry measuring cup; level with a knife.
13. Combine 1/2 cup flour and 1/2 cup Chicken Stock; stir with a whisk.
14. Add to skillet. Stir in potato mixture, reserved cooking liquid, chicken, peas, 3/4 teaspoon salt, thyme, and pepper. Cook 10 minutes.
15. Remove from heat; cool slightly. Spoon chicken mixture into a 1 1/2-quart casserole dish coated with cooking spray.
16. Remove 1 sheet of plastic wrap from dough.
17. Place dough on top of chicken mixture, pressing to edge of dish.
18. Remove top sheet of plastic wrap.
19. Cut 5 slits in top of crust to allow steam to escape. Gently brush crust with milk.
20. Bake at 400 for 45 minutes or until golden.
21. Let stand 10 minutes.