Chicken Pot Pie

Filling

In a medium saucepan, heat 2 tablespoons olive oil. Sauté the carrots, celery, leeks, parsnips and potatoes until the vegetables are soft, adding a little of the broth if the pan dries out. Scatter the flour over the vegetables and cook, stirring, for 3 minutes. Slowly add the rest of the broth, and then the corn and peas. Let this mixture simmer slowly while you prepare the crust. Add the herbs after 10 minutes simmering. Add salt and pepper to taste.

Crust

1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup shortening, including a tablespoon of butter or, for a very rich crust, use all butter
4 tablespoons cold water

Combine the flour and salt in a bowl; cut in the shortening with a pastry blender or your fingers until evenly incorporated. Add 4 tablespoons water, using a fork to quickly combine. Gather the dough with your hands and pat into a ball. Roll out on a lightly floured board a little larger than your pie or cake pan. Roll the edges of the dough inward, creating a rim. Pour the filling into your pan, top with crust and bake at 350°F until top browns.