Steam chopped vegetables and diced potatoes to just al dente.
In a large skillet, heat the olive oil and saute the shallots and mushrooms until fragrant. Add the cubed chicken and cook until done, but still tender. If needed, spoon out any excess grease.
Add the steamed vegetables, salt and pepper. Stir to combine. Turn down the heat and add the chicken broth.
Simmer filling for 5 minutes.
For the pie crust:
Combine dry ingredients in a large bowl.
Cut in the chilled shortening until a pea-like consistency.
Mix in the chilled water until a ball-shape develops - adding more or less water as needed. Be sure to not over mix the dough!
Divide into four balls, wrap in plastic wrap and refrigerate for at least an hour.
Roll out each dough ball on floured counter to make enough for a top and bottom crust.
Measure using your heat-proof dish/container, making the bottom round about one-inch larger than the top.
Assembly:
Preheat oven to 400 degrees.
Place the bottom half of the rolled dough in your dish/container and fill with 1/4 of the chicken mixture, about 1 - 1 1/2 spoon ladles full.
Cover with top crust. Finish off edges and crimp together.
Cut 2 slits on top of the crust.
Bake on a baking sheet for 20 minutes. Check to make sure crust is nicely browned and internal temperature of the pies has reached 140 degrees.
Remove and serve. Container and filling will likely be very hot, so be cautious.
