Roasted Chicken Pot Pie

Pastry: Prepare the pastry by taking a large bowl or a food processor and combining the flour, salt, butter, and shortening. In a Food Processor: pulse until a coarse pea-size crumble forms. By Hand: use a pastry blender or two large forks and blend the mixture until it forms a coarse crumble. For both methods, add the ice water one tablespoon at a time and mix until the dough comes together. You should be able to handle the dough and feel that it's moist but not sticky or overly wet.

Turn dough out on a floured surface and knead into a ball then flatten into a disc, wrap tightly in plastic wrap and refrigerate for at least one hour to overnight.

Preheat the oven to 375°F.

Filling: Warm the chicken stock over low heat in a medium saucepan.

Meanwhile, melt the butter in a large saucepan over medium heat. Add the onions and sauté until the onions begin to soften and brown.

Make a roux by adding in the flour to the butter and onions and stirring constantly for about 3 minutes.

Add the warm chicken stock to the roux in a thin stream, whisking constantly until all of the stock has been added. Stir until the sauce begins boil and to thicken.

Stir in the heavy whipping cream and simmer on medium-low heat for 2 more minutes. Add in the diced chicken, peas, carrots and stir well to combine. Continue cooking for 3 to 5 minutes. Season with salt and pepper, to taste.

Transfer the mixture into a large oven safe ceramic dish (the mixture will yield 8 cups of filling).

Remove the dough from the fridge and roll the dough on a floured surface until it is a ¼ inch thick circle that is wide enough to cover the ceramic dish.

Cover the filled dish with pastry and trim off any excess. Beat the egg in a small dish then brush the top with it and sprinkle the pastry with a pinch of pepper and dried parsley. Make two diagonal cuts in the pastry to vent the steam.

Place the dish on a baking sheet and bake in the oven for 45 minutes to 1 hour or until the pastry is golden brown. Serve immediately.