Deep-dish chicken pie

---------- Recipe via Meal-Master (tm) v8.02
  
       Title: DEEP-DISH CHICKEN PIE
  Categories: Pies, Poultry, Main dishes
       Yield: 8 servings
  
       5 lb Broiler-fryers,cut-up
     1/2 t  Pepper
     1/2 t  Marjoram leaves
            Water
            Salt
       2    Carrots,large,sliced
       1    Celery stalk,large,sliced
     3/4 lb Onions,small,white
            Flour,all-purpose
   1 3/4 c  Half-and-half
       1 pk Lima beans,baby,frozen(10oz)
     1/2 lb Mushrooms,small
       1 c  Shortening
       2 T  Shortening
       1    Egg yolk
  
   1. In 5-quart Dutch oven or saucepot over high heat, heat chickens, pepper,
   marjoram, 4 cups water, and 2 teaspoon salt to boiling. Reduce heat to low;
   cover and simmer 35 minutes or until chicken is fork-tender.
   2. When chicken is done, reserve 1 cup broth. Cool chicken until easy to
   handle; remove and discard bones and skin; cut meat into 1" pieces.
   3. In 3-quart saucepan over high heat, heat carrots, celery, onions, and
   reserved 1 cup chicken broth to boiling. Reduce heat to low; cover and
   simmer 10 minutes or until vegetables are almost tender. Remove from heat.
   With slotted spoon, remove vegetables to medium-sized bowl.
   4. In small bowl, blend 1/2 cup flour with 3/4 cup half-and-half; gradually
   stir into broth in saucepan; stir in remaining half-and-half. Over low
   heat, cook, stirring until sauce thickens slightly. Stir in chicken, cooked
   vegetables, thawed lima beans, mushrooms, and 1 1/2 teaspoon salt. Spoon
   mixture into 13x9" baking dish.
   5. Prepare pastry: In medium-sized bowl, stir 3 cups all-purpose flour and
   1 1/2 teaspoon salt. With pastry blender or two knives used scissors
   fashion, cup shortening into flour to resemble coarse crumbs. Sprinkle
   about 1/2 cup water, a tablespoon at a time, into flour mixture, mixing
   lightly with a fork until pastry is just moist enough to hold together;
   shape pastry into a ball.
   6. On lightly floured surface with floured rolling pin, roll two-thirds of
   dough into 15x11" rectangle. With knife, cut several small slits in center
   of pastry. Place pastry loosely over chicken mixture. Trim pastry edge,
   leaving 1" overhang; fold overhang under and press gently all around baking
   dish to make a high stand-up edge. Roll and cut remaining dough to make
   decorative design for top of pie.
   7. In cup, beat egg yolk with 1 teaspoon water. Brush pastry with egg-yolk
   mixture. Bake pie in 350'F oven 1 hour or until crust is golden and chicken
   mixture is heated through.
  
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