Chicken Pot Pie

For the Crust

• 3 cups all purpose flour
• 1 teaspoon salt
• ¾ cup (12 tablespoons or 1 ½ sticks) cold butter cut into small cubes
• 6 tablespoons vegetable shortening*
• 6 tablespoons to ½ cup ice water or more
• 1 egg beaten

For the Filling

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