Chicken Pot Pie

Ingredients

• 1 ( 3 1/2 pound ) whole chicken
• 1 carrot
• 1 stalk celery
• 1 small onion , halved
• 2 teaspoons salt
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup ( 1 stick ) chilled unsalted butter , diced into 1/2-inch cubes (best to chill cubes in the freezer for at least 15 minutes before using)
• 1/4 cup vegetable shortening , chilled
• 3 to 4 tablespoons ice water
• 6 tablespoons unsalted butter
• 1 1/4 cups onion , diced (about 1 1/4 cups)
• 3 carrots , thinly sliced on the diagonal
• 3 celery stalks , thinly sliced on the diagonal
• 1/2 cup all-purpose flour
• 2 1/2 cups chicken stock , reserved from cooking chicken
• 1 1/2 cups milk
• 1 teaspoon chopped fresh thyme leaves
• 1/4 cup dry sherry
• 3/4 cup green peas , frozen or fresh
• 2 tablespoons minced fresh parsley
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 egg whisked with 1 tablespoon water

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