chicken pot pie

1/4 cup butter
6 tablespoons flour
1 cup milk
2 cups chicken broth
3 cups cut up chicken
1/4 teaspoon rosemary
1/4 teaspoon savory
1 tablespoon minced parsley
1 teaspoon salt
1/4 teaspoon pepper
2 cups thinly sliced cooked carrots
2 cups cooked green peas

For the Pastry:
1-1/4 cups sifted flour
1/2 teaspoon salt
1/3 cup shortening
1/3 cup ice water

For the Glaze:
1 egg yolk mixed with 1 tablespoon cold water

Melt butter in a large saucepan over moderate heat; blend in flour, add milk and broth and heat, stirring until thick. Add chicken and seasonings. Cover and simmer 5-10 minutes, stirring occasionally. Cool to room temperature. Mix in carrots and peas and spoon into an ungreased two quart casserole.

Place flour and salt into a shallow mixing bowl and cut in shortening with a pastry blender until mixture resembles corn meal. Sprinkle water over surface, 1 tablespoon at a time, and mix in lightly and quickly with a fork until pastry holds together. Shape gently into a ball on a lightly floured pastry cloth, then flatten into a circle about 1 inch thick evening up rough edges. Gently roll into a circle about 3 inches larger than the casserole dish.

Make 3 V-shaped steam slits near center. Dampen casserole rim, fit pastry on top, roll pastry edges under even with rim and crimp to seal. Brush with glaze, being careful not to cover slits. Bake at 425 for 30-40 minutes until browned and bubbly (place a piece of foil on rack under casserole to catch drips). To serve, cut wedges of pastry and ladle chicken mixture on top.

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