This classic Chicken Pot Pie is made from scratch with a creamy and flavorful chicken and vegetable filling tucked inside of a flaky pastry crust. Homemade comfort food that the whole family loves!
Combine flour and salt in a large bowl. Stir. Cut in shortening with a pastry blender, two forks, or pulse in a food processor until pea-sized chunks are achieved.
Add the egg, vinegar, and 5 Tbsp of ice-cold water. Mix with your hands. Add more water 1 Tbsp at a time until the mixture comes together in a ball. Empty the contents from the bowl onto a floured surface.
Cut dough in half and flatten each half into a flat disc. Wrap the discs with plastic wrap, and place them in the freezer for 15 minutes. (Pie Crust Tutorial HERE.)
Preheat oven to 375 degrees Fahrenheit.
Pour oil into a large stock pot. Add cubed chicken and cook until almost done. About 5-7 minutes.
Add diced onion, carrots, and celery. Sauté until soft about 5-7 minutes.
Add butter and melt. Sprinkle flour over ingredients in pot. Stir and cook for 1 minute until flour absorbs the moisture and is nutty/fragrant.
Add broth, milk, and seasonings to the pot. Stir until mixture boils and thickens. Remove from heat and stir in the frozen peas. Set aside.
Remove one pie dough disc from the freezer. Roll dough onto a floured surface 1/8-inch thin. Carefully transfer the dough to a 9-inch pie dish (deep dish preferred). Shape the crust to the bottom and sides of the pie dish. Trim excess crust.
Pour the chicken pot pie filling into the prepared crust. Roll out the top crust, and place it over the filling. Trim and crimp the edges. Cut slits in the top crust for ventilation.
Bake at 375 degrees Fahrenheit for 30-45 minutes or until crust browns and filling bubbles in the center. Allow pie to rest 15 minutes before cutting and serving.