Chicken Pot Pie

INGREDIENTS
Prepare pie crust using 1 box Pie Crust mix 1/3 cup chilled butter cut into 1/2 inch pieces (or butter substitute), and 1/3 cup chilled shortening.
Reduce vanilla to ¼ tsp, or you can leave it out altogether. Follow the rest of the instructions for Pie Crust recipe and chill for at least 2 hours or overnight.

Filling makes 4 pot pies in large custard cups:
1 lb chicken cut into small pieces and cooked. Set aside.
2 cups chicken stock.
4 TBL butter or butter substitute
1 large onion diced
2 carrots thinly sliced
2 celery stalks, thinly sliced
2 TBL cornstarch
1 tsp chopped thyme leaves
½ cup frozen peas or fresh peas
2 TBL minced fresh parsley
3/4 tsp garlic salt
1/2 teaspoon pepper

INSTRUCTIONS
Hand whip 1 egg with 1 TBL water to brush over top of pie crust before baking.

Preheat oven 400°F. Line cookie sheet with aluminum foil.
In a large skillet, melt butter on medium heat. Add onions, carrots, celery. Cook until onions are translucent, about 10 minutes. Mix cornstarch into the chicken stock. Add to the mixture, stirring constantly until thickened. Decrease heat to low, and add the thyme, peas, parsley, garlic salt and pepper. Stir well. Add cooked chicken, stir well. Pour the filling into each cup evenly.
Remove crust from the refrigerator and cut in half. Then cut one half into 4 equal pieces. Refrigerate the other half for future use. Roll out each piece at least 1" larger than the cup. Follow crust instructions for rolling out the dough. Put the crust on top of the filling and fold under the excess. Take a fork and go around the edges to seal it. Cut a large slit in the top, Brush the egg/water mixture on top and bake for 25-30 minutes. Cool for 5 minutes and serve.