Chicken Pot Pie

Crust

1. Whisk together flour and salt.
2. Add cold butter and shortening.
3. Cut together with pastry cutter until loose crumbs form.
4. Add ice to 1/2 cup of water, stirring to chill completely.
5. Add ice water 1 tbsp. at a time, until large clumps form.
6. Drop dough on well floured surface and knead with hands to work into ball.
7. Divide dough in half and flatten into 1/2 inch disks.
8. Wrap in plastic wrap and chill for at least 2 hours, or up to 5 days.

Filling

1. Peel and slice carrots, followed by celery and cauliflower.
2. Add canola oil to pan and bring to medium heat.
3. Once oil is glistening, add garlic and stir until fragrant.
4. Reduce heat, add remaining vegetables as well spices, and cover for 15 minutes to sweat the vegetables.
5. Remove vegetables from pan and add Miracle Whip, flour, and milk; whisking completely to combine.
6. Once mixture begins to bubble add Kraft Sharp Cheddar Cheese followed by veggies and chicken.

Assemble

1. Preheat oven to 400 degrees.
2. On floured surface, roll out both of your pie dough disks to at least 12 inches.
3. Place first crust in bottom of buttered 9 inch pie pan.
4. Fill to brim with your prepared filling.
5. Finish by placing second crust on top.
6. Seal edges with a fork or your fingers.
7. Using a sharp knife cut vents in the crust to allow it to breathe during baking.
8. Brush with egg wash (equal parts beaten eggs + heavy cream) to ensure edges seal and crusts browns.
9. Bake at 400 degrees for 35-40 minutes.