Instructions

1. 1

   Preheat the oven to 400°F.

2. 2

   In a large bowl, whisk together the flour, salt, and sugar for the crust.

3. 3

   Add the butter and shortening, and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.

4. 4

   Add the ice water, one tablespoon at a time, until the dough comes together.

5. 5

   Turn the dough out onto a floured surface and knead a few times until smooth.

6. 6

   Roll out the dough to fit your pie dish and trim the edges.

7. 7

   In a large saucepan, melt the butter over medium heat.

8. 8

   Add the flour, salt, pepper, thyme, and sage, and whisk continuously for 2-3 minutes to make a roux.

9. 9

   Slowly add the chicken broth and milk, whisking constantly until smooth.

10. 10

    Bring the mixture to a simmer, stirring frequently, until thickened.

11. 11

    Add the chicken, peas, carrots, and corn, and stir to combine.

12. 12

    Pour the filling into the prepared pie dish.

13. 13

    Top with the rolled-out crust, crimping the edges as desired.

14. 14

    Cut several slits in the crust to allow steam to escape.

15. 15

    Bake for 35-40 minutes, or until the crust is golden brown and the filling is hot and bubbly.

16. 16

    Let cool for a few minutes before serving. Enjoy!