• Heat oven to 400°. Crust: Combine flour and salt in a food processor. Drop in pieces of shortening and process in on-and-off bursts till combined. Drizzle with 3 to 4 tbsp ice water; process till crust comes together in a ball. Divide in two, with one portion just slightly larger.

  • With a floured rolling pin, roll larger dough into a 12-inch circle on a floured sheet of wax paper. Invert into a 101/2-inch cast-iron skillet, patching any cracks. Roll remaining dough into an 11-inch circle. Refrigerate while making filling.

  • Filling: Heat oil in a large nonstick skillet over medium heat. Add potato, onion, celery and carrots. Cook, stirring, 5 minutes.

  • Blend broth and flour; add to skillet along with thyme, salt and pepper. Simmer 10 minutes. Stir in chicken; remove from heat.

  • Pour filling into bottom crust. Top with remaining crust. Pinch edge together and tuck down slightly into pan. Cut slits into top crust.

  • Bake at 400° for 35 minutes until lightly browned and bubbly. Cool 10 minutes.

Nutrition Facts

512 calories; 28 g total fat; 36 mg cholesterol; 585 mg sodium. 42 g carbohydrates; 19 g protein;