3 cup all-purpose flour
1 teaspoon salt
1 cup vegetable shortening
2 eggs, lightly beaten and divided
1/4 cup plus 2 tablespoons cold water
1 tablespoon white vinegar
1/2 cup chopped onion
2 tablespoons margarine, melted
3 cups diced cooked chicken breast
1 1/4 cups canned ready-to-serve chicken broth
1 cup chopped celery
1 cup sliced fresh mushrooms
3/4 cup diced carrot
3/4 cup frozen English peas, thawed
3/4 cup frozen diced potatoes, thawed
2 tablespoons cornstarch
2 tablespoons water
1 (10 3/4-ounce) can cream of chicken soup
1/2 cup sour cream
3/4 cup (3 ounces) shredded Cheddar cheese
1 tablespoon whole milk
Combine flour and salt; cut in shortening. Combine 1 egg, cold water, and vinegar; sprinkle over surface, stirring until dry ingredients are moistened. Shape into a ball; chill. Saute onion in margarine in a skillet 5 minutes. Stir in chicken and next 6 ingredients. Bring to a boil; cover, reduce heat, and simmer 20 minutes.
Combine cornstarch and 2 tablespoons water; add to chicken mixture. Cook, stirring constantly, until mixture boils. Remove from heat; stir in soup, sour cream, and cheese.
Roll half of pastry to 1/8-inch thickness. Fit into a deep 2-quart casserole. Spoon chicken mixture into casserole. Roll remaining pastry; place over chicken mixture. Trim, seal, and flute edges.
Cut slits in pastry. Combine 1 egg and milk; brush over pastry flake at 400° for 30 minutes.
Yield: 6 servings