Put flour, salt and cubed up shortening in a bowl–(I use my Cuisinart for this because it does all the work)
Cut up with a pastry cutter or 2 forks till course crumbs form. Slowly add the cold water until the dough forms a ball. Separate into 2 balls and wrap in plastic wrap. Chill in fridge for at least 30 minutes.
For the filling….
1 can cream of chicken soup
1 can cream of celery
half a large onion chopped
3-4 chicken breast cooked and chopped (in a pinch use the market rotisserie already cooked chicken)
1 cup chopped broccoli
1 cup chopped mushrooms
Combine all ingredients in a bowl.
(can substitute your favorite vegetables for the broccoli and mushrooms)
Roll out dough and form to the bottom of the pie pan.
Fill the crust with the filling. Top with the other rolled out piece of dough.
Brush the top with an egg white (optional), gives it a nice crust on the top.
Bake at 425 for 50 minutes. May want to place a piece of foil below pie dish to catch spills.
Let sit for about 5 minutes when it comes out of the oven. Cut and serve! Makes great leftovers too!
Be Inspired to be Clever ;)