Really, really, ridiculously good-tasting pot pie!!

From Megan's friend Jana Gunn

Filling
1/3 c butter
1/3 c flour
1/3 c chopped onion
1/2 t salt
1/4 t pepper
1 3/4 c chicken broth
2/3 c milk
2 c cut up (small bites) cooked chicken breast
1 10 oz. package frozen vegetables (California style mix cauliflower/carrots/broccoli)

Directions:
Heat butter over low heat until melted
Blend in flour, onion, salt and pepper
Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
Stir in broth and milk.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in chicken and frozen vegetables - set aside

Ingredients for crust:
1 c shortening (butter flavored is best)
2 c flour
1 t salt
2/3 c really cold water

Put flour and salt in bowl and mix
Add shortening and cut in with fork until chunks are nickel sized - don't overmix - this makes it flaky.
Add water 1/3 at a time and mix with large tablespoon until it comes together.
Don't overmix

Roll 2/3 crust mixture into 10" circle on lightly floured, cloth covered board (keep dough mixture floured so it's easy to work with, but adding too much flour will take away from the taste - work with the dough as little as possible).
Fold in half, and half again and place in pie tin, then unfold.
Add filling to the top
Do the same with the rest of the dough mixture for the top layer.

Press lightly along tin edges to bind the crust.
Cut extra dough hanging off sides with an inch overhang, and then fold under and flute
Cut slits in center
Cook uncovered 425 in overn until crust is golden brown 30-35 min