MAKES 10 PIES

If you think chicken pot pie is a concoction of cubed carrots and shriveled peas with shreds of tired chicken in a glutinous sauce, encased in a pale and pasty crust … well, you obviously haven't tried Mrs. Garrett's authentic Acadian recipe.

FOR THE FILLING:
4 tbsp. Crisco oil
8 tbsp. all-purpose flour
1 large onion, finely chopped
2  3-lb. chickens, each cut into 8 pieces
3 ribs celery, finely chopped
1 green bell pepper, finely chopped
2  4-oz. cans mushrooms, drained
1⁄2 cup chopped scallions
1⁄2 cup chopped parsley leaves
1 tsp. cayenne pepper
Salt and freshly ground black pepper

FOR THE PASTRY:
9 cups sifted all-purpose flour
1 tbsp. salt
1 3⁄4 cups Crisco shortening
3 eggs, lightly beaten to make an egg wash

1. For the filling: Heat oil and flour in a heavy pot over medium heat; stir until browned. Add onions and cook until golden. Brown the chicken, then add celery, peppers, and water to cover. Bring to a boil, reduce heat, cover, and simmer for 1 hour.

2. Remove chicken and set aside. Add mushrooms, scallions, parsley, cayenne, and salt and pepper to taste. Simmer, uncovered, for 30 minutes. Pick meat from chicken; shred, and add to pot. Remove from heat and set aside.

3. For the pastry: Combine 8 cups of the flour, salt, and 1 cup of the shortening. Mix in 3 cups water, 1⁄2 cup at a time, until dough forms. Roll out on a floured surface into a large rectangle. Spread with 1⁄2 cup of the shortening and sprinkle with 2 tbsp. of the flour. Fold dough onto itself in 3 layers, like a letter. Spread ends with remaining shortening, sprinkle with flour, and fold into a square. Wrap in plastic and chill overnight.

4. Preheat oven to 375°. Roll out dough and cut into ten 7" circles. Fill circles with chicken mixture. Brush edges with egg wash. Form fat turnovers. Seal with a fork. Brush with egg wash. Bake until golden, about 30 minutes.