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1 Cook The Chicken And Make The Chicken Stock. Combine The Chicken, Carrot, Celery, Onion And Salt Into A Large Stock Pot. Add Cold Water Until Just Covered And Bring To A Boil Over High Heat. Reduce The Heat To A Simmer And Cook For 45 Minutes. Remove The Chicken From The Pot And Let Cool For 15 Minutes. While The Chicken Is Cooling, Continue To Boil The Remaining Water And Vegetables In The Pot. When The Chicken Has Cooled Enough To Touch, Strip Away As Much Of The Meat As You Can. Place The Meat On A Dish, Set Aside. Return The Chicken Bones To The Stockpot And Continue To Boil, On High Heat, Until The Stock Has Reduced To A Quart Or Quart And A Half. Set Aside 2 1/2 Cups Of The Stock For This Recipe. The Remaining Stock You Can Refrigerate And Store For Another Purpose. 2 Prepare The Pie Crust Dough. Combine The Flour And Salt In A Food Processor. Add The Chilled Butter Cubes And Pulse 5 Times To Combine. And The Shortening And Pulse A Few More Times, Until The Dough Resembles A Coarse Cornmeal, With Some Pea-Sized Pieces Of Butter. Slowly Stream In Ice Water, A Tablespoon At A Time, Pulsing After Each Addition, Until The Dough Sticks Together When You Press Some Between Your Fingers. Empty The Food Processor, Placing The Dough On A Clean Surface. Use Your Hands To Mold Into A Ball, Then Flatten The Ball Into A Disk. Sprinkle With A Little Flour, Wrap With Plastic Wrap, And Refrigerate For At Least 30 Minutes, Or Up To 2 Days, Before Rolling. 3 Prepare The Filling. Preheat Oven To 400
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