Chicken Pan Pie

1  chicken

2  bags English peas & Carrots

2-3  potatoes, diced

1  small onion, chopped

1/2  cup butter

1  can evaporated milk, 6 oz

1 egg, beaten

Crust;

2  cups flour

1  cup Crisco

1/2  cup ice water

pinch of salt

2  tablespoons sugar

OPT;

You can make more crust if you want a bottom and top crust. Also you can use Puffed Pastry for the top if you want a crispy top.

Preheat the oven to 350 degrees.

Mix all ingredients for the crust in a bowl till it forms a ball. Pour out into a floured mat and roll out into the shape of your pan. Cover the bottom of the crust with pie weights or prick the bottom. Bake the crust for 10 minutes  and remove the oven. Let the crust cool and remove the weights.

Boil chicken and onion together until chicken is done. Debone and shred chicken. Remove four cups of broth and set aside.

In the same broth in the pot add peas and carrots and cook for 10 minutes or till carrots are done. Add diced potatoes and cook until the potatoes are almost

 done. 

In a skillet, melt the butter and add the flour. Stir well while cooking but don't brown the flour. Add a small amount of the saved broth, whisking and adding more broth until slightly thickened.  Add the evaporated milk. Don't get it too thick cause it will thicken in the oven.

With a spider remove the vegetables from the broth and put on top of the cooked crust. Add shredded chicken over vegetables. Pour the sauce over the chicken and vegetables. 

Top with either homemade crust or with Puffed pastry. 

Make an egg wash and spread it over top crust. Bake in the oven for 25-30 minutes just to bake the top crust.