Homemade Chicken Pot Pie

Combine 2 cups of flour with 1 teaspoon of salt in a large mixing container. Use a pastry blender or your fingertips to work the lard into the mixture until it resembles a coarse, uneven texture. Gradually add in water as you mix until the dough comes together and forms a cohesive ball. Divide this dough into two equal portions and shape each portion into a spherical form. Wrap the balls of dough in plastic wrap and refrigerate for 4 hours or overnight to allow the flavors to meld. Remove one of the dough balls from the refrigerator and roll it out into a circle that fits snugly inside a 9-inch pie plate. Place the dough circle in the pie plate, making sure it's evenly spread and flat. Roll out the second dough ball into a circle as well, but set it aside for now.

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Melt 1/2 cup of butter in a large saucepan over medium heat. Gradually add in flour, salt, pepper, and diced onion as you stir the mixture. Continue to cook for a few minutes until the butter has melted and the mixture is smooth. Gradually add in chicken broth, stirring constantly to prevent lumps from forming. Cook the mixture for several minutes until it thickens and becomes smooth, stirring frequently to prevent scorching. In a separate pan, melt 3 tablespoons of butter over medium heat and sauté sliced mushrooms until they're tender. Add the cooked mushrooms to the saucepan and stir in diced chicken, carrot, celery, and potatoes. Continue to cook until the potatoes and carrots are slightly tender, stirring frequently to prevent burning.

Mix all of the ingredients together until they're well combined. Pour the filling mixture into the pie crust, making sure to spread it evenly and cover the entire surface. Cover the filling with the second dough circle, pressing the edges together to seal them tightly. Use a knife or pastry brush to remove any excess dough from around the edges, creating a decorative border. Make several small slits in the top crust to allow steam to escape during baking.

Place the pie in the preheated oven and bake for 30 minutes, or until the pastry is golden brown and the filling is bubbly.