A really good chicken pie, Vermont-style, is one of the most comforting foods we know. See "tips from our bakers," below, to make four individual pies from this recipe.
To make the crust: Combine the flour, buttermilk powder, salt, and baking powder, then mix in the butter and shortening till crumbly, leaving some pea-sized lumps.
Mix the vinegar with 4 tablespoons of the water. Sprinkle onto the dry ingredients, stir, and squeeze the dough together; if it's not totally cohesive, add an additional tablespoon of water (enough to make the dough stick together nicely, without crumbling).
Shape the dough into a flattened rectangle, wrap it in plastic wrap, and refrigerate for 30 minutes.
To make the filling: Heat the butter till melted, then stir in the flour. Gradually pour in the stock, whisking constantly. Cook and stir the sauce over medium heat till it comes to a boil, then reduce the heat and simmer for 5 minutes.
Stir in the chicken and salt. Add ground black pepper, additional salt to taste, and the vegetables. Spoon the filling into a 9" x 13" (2- to 3-quart, or similar size) deep casserole dish.
Roll the crust out slightly larger than the dish. Place it on top of the filling; cut several vent holes, and use any scraps of dough to decorate.
Bake the pie in a preheated 375"F oven for 50 to 60 minutes, until the crust is golden brown and the filling is bubbly.
To make a 9" deep-dish pie: Prepare the crust and filling according to the recipe instructions, shaping the crust dough into a flattened disk before wrapping it in plastic and refrigerating. Roll the crust dough out slightly larger than the inside top diameter of the pie pan; spoon the filling into the pan; place the crust on top of the filling, and cut several vent holes. Place the pie on a baking sheet (there may be some drips once the filling begins to bubble), and bake in a preheated 375°F oven for 40 to 50 minutes, until the crust is golden brown. Note: You may have some leftover filling, which makes a wonderful meal in itself, warmed through and served with a slice of crusty bread.
To bake with a pie bird: Place the bird upright in the center of an empty pie plate. Cut a small cross or hole (big enough to fit the bird) in the center of your rolled-out pie crust circle. Spoon the filling around the bird, then place the pastry circle on top with the hole or cross centered over the bird.
