|Shortening||1 Cup (16 tbs)|
|Flour||4 Cup (64 tbs), sifted|
|Ice water||1 Cup (16 tbs)|
|Chicken||3 Pound, cut into serving pieces|
|Chopped onion||1 Cup (16 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Frozen peas||10 Ounce (One Package)|
|Diced carrots||2 Cup (32 tbs), cooked|
|Water||1⁄2 Cup (8 tbs)|
|Hard-cooked eggs||4 , sliced|
|Egg white||1 , slightly beaten|
Cut shortening into flour; add water.
Blend to form dough, divide dough in half, roll 1/2 into 14-inch circle.
Fit into a pie pan.
Trim overhang to 1/2 inch roll remaining dough.
Cut in strips.
Reserve brown chicken pieces and onion in butter in deep kettle; add water and 1 teaspoon salt.
Bring to a boil.
Reduce heat and simmer for 40 minutes; remove chicken.
Cut chicken meat in 1-inch pieces, add remaining salt, pepper, peas, carrots, and capers to liquid in kettle.
Cook for 15 minutes, blend together remaining flour and water.
Add to kettle, stirring rapidly, cook until mixture thickens.
Turn chicken and vegetables into pastry-lined pie pan, place egg slices over top.
Arrange pastry strips over in lattice-fashion.
Seal and flute edge brush strips and rim with egg white.
Bake at 375° for 30 minutes