Chicken Pot Pie

For the Crust

• 3 cups all-purpose flour
• 1 teaspoon salt
• ¾ cup butter cut into small cubes, cold, 12 tablespoons (1 1/2 sticks
• 6 tablespoons vegetable shortening
• 6 tablespoons water or more, ice water; ½ cup
• 1 egg beaten

For the Filling

• 4 tablespoons butter unsalted
• 1 yellow onion diced (about 2 cups or more, large
• 2 cups carrot diced
• 2 cups celery diced
• 2 teaspoons kosher salt plus more to taste**
• black pepper freshly cracked, to taste
• 1 clove garlic minced
• ½ cup all-purpose flour
• 2 cups chicken stock homemade or low sodium
• ¼ cup apple cider
• ½ cup heavy cream
• 1 teaspoon thyme or ½ teaspoon dried thyme, fresh
• 2 cups chicken diced or shredded, cooked
• ¾ cup peas frozen
• 1 tablespoon parsley fresh, minced