Soupy Chicken Pot Pie

Sauté chicken, onion and garlic in butter until cooked through and aromatic. Add flour and stir until it forms a paste around the cooked ingredients. Add remaining ingredients except parsley and cook until it thickens to the consistency of a hearty cream of potato soup or a chowder.

Remove from heat and allow to cool to room temperature or at least lukewarm. When cooled, stir in the fresh parsley.

While filling is cooling, prepare the crust. Whisk 1 egg, milk, and vinegar until well blended.

In a large bowl, cut shortening into flour and salt until mixture resembles pea-sized crumbles. Add the milk and egg mixture, pressing and stirring until the dough clumps together cohesively.

Quickly shape into an oblong with your hands, wrap in plastic wrap and chill for about 1 hour in the refrigerator.

Preheat oven to 375°F.

When filing has cooled and dough is chilled, cut dough ball in half and roll one half out for the bottom crust. Line a deep-dish pie plate with the crust, then pour the filling into the prepared shell.

Roll out the top crust, top the pie, cut any excess crust from the edges, seal with a fork. Mix the remaining egg and water to form an egg wash. Brush the egg wash over the top crust. Then vent by cutting some symmetrical slits into the top crust.

Place on a metal baking sheet and bake for 40 minutes or until the crust is golden brown. Allow pie to cool for about 15 minutes. Serve pie wedges and soupy filling over a bed of Brazilian-style white rice.