Chicken Pot Pie

I usually use the store bought pie crust but will include a recipe for making homemade crust.

6 split chicken breast
3 tbsp olive oil
5 cups chicken stock, I used homemade stock bought at store
2 chicken bouillon cubes
1/4 cup butter
2 cups onion
2 ribs celery, chopped
3/4 cup all-purpose flour
1 cup heavy cream
2 cups carrots
1 package frozen peas

Preheat the oven to 350 degrees. Place the chicken beasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35-40 minutes.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot, melt the butter and sauté the onions and celery for 10-15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute. Add 2 tsp. salt, 1/2 tsp. pepper and heavy cream. Add the cubed chicken, carrots and peas.

Pie crust
3 cups flour
1 1/2 tsp. salt
1 tsp baking powder
1/2 cup vegetable shortening
1/4 pound cold butter
1/2 to 2/3 cup ice water
1 egg beaten with 1 tbsp water, for egg wash

Mix the flour, salt and baking powder in a bowl. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Dump the dough and knead into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.