Dice vegetable shortening and 1/4 pound butter and place in freezer to chill. Combine flour, kosher salt and baking powder in bowl of food processor fitted with a metal blade. Add shortening and butter cubes and mix quickly with fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

In a large pot or Dutch oven, heat the olive oil and saute 1/4 cup onions and garlic over medium-low heat for 10 to 15 minutes, until translucent. Add chicken breasts and brown slightly. Add water to cover breasts (at least 5 cups), bouillon cubes, salt, pepper and additional seasonings to taste. Bring to boil, then simmer over low heat for 1 hour. Remove chicken and set aside to cool. Strain stock and set aside 5 cups for this recipe and store any extra stock in the freezer for a future recipe.

Once chicken cools, remove skin and bones and dice meat into small chunks.

In a large pot or Dutch oven, melt the butter and saute the remaining onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.

Preheat oven to 375˚F.

Divide the filling equally among 8 ovenproof bowls (or more). Divide the dough into eighths (or more) and roll each piece into a circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Freeze any pot pies that you don’t want to eat right now. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.