A great destination for leftover roast chicken. If you want to dress it up, add some mushrooms, potatoes, or any other vegetable you like.
Make the pie crust:
Combine the flour and salt in a food processor and pulse once to blend. Add the butter and shortening and pulse until the mixture has a coarse texture about the size of peas. Pulse in 1/4 cup of the water—the mixture should form coarse clumps—if it still needs more water, pulse in 1 or 2 more Tbs.
Flip the dough out onto a piece of plastic wrap. Form it into a disk, wrap it, and refrigerate for at least half an hour and up to 2 days.
Make the filling:
Preheat the oven to 375°F. Grease a 9 by 13-inch baking dish.
Melt the butter in a large Dutch oven over medium heat. Add the onion, celery, and carrots, sprinkle generously with salt (about 1 tsp.) and cook, stirring, until the vegetables soften and brown in places, about 8 minutes. Reduce the heat to medium-low, add the flour and cook, stirring, until it coats the vegetables and they color a light brown, about 5 minutes. Add the broth, vinegar, and thyme and bring to a boil (the mixture should thicken). Reduce the heat to a simmer, add the chicken and peas, and cook until just heated through, about 5 minutes. Let cool for a couple of minutes.
Assemble and bake the pies:
Roll the pie crust dough out into a rectangular shape slightly larger than the baking dish, about 10 by 14 inches (it should be between 1/4 inch and 1/2 inch thick).
Pour the chicken mixture into the dish, then cover it with the crust. Using your thumb and forefinger, crimp the dough around the edges so it forms a pretty pattern. With the tip of a paring knife, make a couple of slits in the top of the crust so steam can escape during baking. Brush with the cream. Bake until the top of the pastry is golden all over and the filling is bubbling hot, about 35 minutes. Let cool for a couple of minutes, then serve.
Photo: Scott Phillips