Chicken Potpie

Prepare piecrust , if making from scratch: In a medium bowl, combine the flour and salt. Using a pastry blender or 2 knives, cut the shortening into the dry ingredients until mixture resembles very coarse crumbs. Add cold water, 1 tablespoon at a time, mixing lightly with fork, until pastry is moist enough to hold together in a flattened ball. Wrap ball in waxed paper and refrigerate until chilled -- about 30 minutes.

Prepare filling: In a large saucepan, heat the oil over medium heat. Add the chicken thighs and cook 2 minutes. Add the chicken breasts and pearl onions; sautÉ until chicken has cooked through and onions are lightly browned -- 5 to 7 minutes. Using a slotted spoon, transfer the chicken and onions to a plate and set the mixture aside.

Add the carrots and the celery to saucepan; sauté vegetables until slightly softened -- about 5 minutes. Stir in the peas and chicken broth. Bring mixture to a boil; reduce heat to low, cover, and simmer 5 minutes.

Heat the oven to 425 degrees F. In a 2-cup liquid measure, stir together milk, flour, salt, poultry seasoning, and pepper. Slowly whisk milk mixture into saucepan. Stir until thickened. (If mixture starts to seize, add a small amount of water.) Stir in the reserved chicken and onions. Spoon chicken and vegetable mixture into 9-inch round baking dish or cast-iron skillet.

Between 2 sheets of floured waxed paper, roll out the chilled pastry to an 11-inch round. Remove top sheet of waxed paper and invert crust over filling. Remove remaining sheet of waxed paper and trim excess pastry of crust to fit baking dish. Cut slits to allow steam to escape. Bake until crust is golden and filling is bubbly -- 20 to 25 minutes. Let cool slightly and serve in dish.