Chicken Pot Pie

Thanks for inviting me to this fun blog...Here is one of my families favorites. Will turns 6 next week and this is his request for his birthday dinner. PLEASE dont be intimidated by making your own crust. It's really not bad, give it a shot! This is a little time intensive, maybe an hour to make, but worth it!
Crust:
2 cups flour
2/3 cup shortening
1 t. salt
5-7 T cold water
Sift together flour and salt. Cut in shortening till size of peas. Sprinkle in 1 T at a time of cold water till it all sticks together. Roll into a ball and divide in 2. Roll each piece out on floured surface. The secret of a flaky crust is not to overmix it after adding the water. For a pot pie, back after filled. If you want to use this crust recipe for another pie that required a pre-baked crust, fork the bottom and bake at 450 for 10-12 min.
Filling:
1-10oz pkg frozen peas and carrots
1/3 cup margarine
1/3 cup chopped onion
1/3 cup flour
1/4 t. pepper
1/2 t. salt
1 - 14oz can chicken broth
1/3 cup milk
2 1/2 cups cut and cubed pre-cooked chicken
Heat margarine in medium sauce pan over med-high heat. Add onion, saute for 2 minutes. Add flour, cook for 1 min. Stir in milk, broth, salt and pepper, wisk and cook for 5-10 minutes or until sauce is smooth and thickened. Remove from heat and stir in chicken and veggies. Pour in unbaked pie crust, cover with top crust and fold edges over. Put a few slices for air holes in the top crust. Bake at 425 for 35 minutes. If you are on Weight Watchers, this is 1/8 of the pie for 10 points (not the greatest for you, but so yummy!)