Notes: As always, using veggies fresh from the garden makes it better, but it is still mighty tasty if you use frozen peas and carrots and such. We choose to use spelt flour, but whole wheat works just as well.
Preheat oven to 350 F
In a large bowl, stir together the spelt flour and salt. Cut the shortening into pats as you add it to the flour. Use a pastry blender if you have it to cut the shortening into the flour. If not, just use a fork and just push the back down into the shortening and flour so you get little slivers of the fat with flour stuck to it. Keep doing this till the mixture resembles cornmeal. Sprinkle or spray with ice water a little at a time, folding it in to the dough until it holds together as a nice ball. Cover the ball with plastic wrap and put it back into the refrigerator.
Add about 1/2 inch of water to a sauce pan over medium heat. Add the chicken and rosemary and cook the chicken till done. Strain and set aside.
Return the saucepan to the heat and melt the margarine. Add the celery, garlic, mushrooms and onion and cook it till they start to soften. Add the flour and continue cooking for about a minute to allow the flour to start to brown. Add the broth a little at a time, stirring it as you go. Add the potato and carrots and contiue cooking until the sauce lthickens. Add a little more flour if you need to.
Remove from the heat and add the chicken, peas, parsley and sage. Add the salt and pepper to taste. I find that it just takes a couple of pinches of salt and maybe a teaspoon of pepper.
Divide the dough into two parts. Roll the first one out on a floured board so that it is large enough to completely cover your pie plate. Push it down into the corners of your plate and trim off the excess. Use the trimmings for any necessary repairs to cracks or tears that may have developed. Add the filling. Roll out the remaining crust to fit over the top. Seal the edges and put several slashes in the top to allow steam to escape.
Cook for 1 hour. Let rest at least 15 minutes before serving. Enjoy