Made this for our nephew who was in from the war. He wanted a home-made chicken pot pie and I obliged. When he was eating it, he called it "the bomb". I guessed that meant it was really good because he kept eating it. This ones for you David Earl.
In a large bowl, combine 2 cups four and 1 teaspoon salt. Cut in lard until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top curst and set aside.
Preheat oven to 400 degrees F.
In a large saucepan, melt 1/2 cup butter. Blend in flour, salt, pepper, and onion. Gradually stir in chicken broth. Cook , stirring constantly until smooth and thickened. In a separate pan, saute mushrooms in 3 tablespoons of butter. Stir in chicken, carrot, celery and potatoes. Mix well and pour into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several slits in the top to allow steam to escape.
Bake in the preheated oven for 30 minutes or until pastry is golden brown and filling is bubbly.