Savory Chicken Pot Pie

Preheat oven to 425 degrees with a large cast iron skillet in the oven.

In a dutch oven cook meat and onion over medium heat until browned, stirring often. Drain and discard any drippings. Set aside. In the same pot melt butter, lower the heat, and add flour and pepper. Cook for 1 minute. Slowly at broth and milk. Cook over medium heat, stirring constantly, until it thickens and bubbles. Add meats and vegetables. Cook until bubbles again. Spoon the mixture into the preheated cast iron skillet. You can also use either 6 individual pots or a 9 x 12 pan.

Combine first three ingredients in a medium bowl. Cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle cold water over surface. Stir with a fork until dry ingredients are moistened. Shape into a ball. Chill.

Roll out pastry to 1/2 inch thickness on a lightly floured surface. Place over the cast iron skillet and seal edges and add steam slits to top. If using individual pots, cut six 6 1/2 inch circles. Place each pastry over the pots. Seal top of pots. Cut steam slits in top of each pastry.