Chicken Pot Pie

Crust
1 1/2 cup all-purpose flour
1 teaspoon white sugar
1/2 teaspoon salt
1/8 teaspoon baking powder
4 tablespoons unsalted butter
5 tablespoons shortening
1 egg yolk
2 teaspoons distilled white vinegar
1/2 cup cold water

Mix together and form a ball. Roll out and line the bottom of a pie tin. Roll out the top crust and set aside.

Into the crust add about ½ cup chicken gravy. To that add vegetables (raw) and pre-cooked, chopped chicken. Cover with top crust. Slit the top. Brush with an egg wash. Bake at 350* for about 45- 55 minutes.