Crust:

1. Place dry ingredients in bowl of food processor fitted with metal blade.

2. Pulse 3 times to mix.

3. Add butter and shortening; pulse until crumbly.

4. Add ice water; pulse until mixture comes together.

5. Remove from food processor; shape into disk.

6. Roll disk between 2 sheets of floured wax paper or parchment paper until 2 inches wider than top of pie dish.

Filling:

1. Melt butter over low heat in a 1 quart saucepan.

2. Add flour; whisk to blend.

3. Turn heat to medium and cook, stirring with a wooden spoon, 1 minute.

4. Add stock and half-and-half; continue cooking, stirring constantly, until sauce begins to thicken, about 4-6 minutes.

5. Remove sauce from heat and stir in salt, paprika, black pepper, and grated onion.

6. Pour into a large bowl and cool to room temperature.

7. Roast butternut squash for 10 minutes or until tender at 350; reserve.

8. Cook carrots in boiling water for 10 minutes or until tender; drain and reserve.

9. Fold together sauce, chicken, carrots, peas, and squash.

10. Set oven rack to middle position; preheat oven to 400.

11. Line a 14x16 baking sheet with foil, shiny side up.

12. Add filling to a 9" ovenproof glass pie plate.

13. Add crust on top and crimp edges.

14. Cut 6 decorative slits.

15. Brush cost and edges with beaten egg.

16. Place pie on prepared baking sheet and bake for 30 minutes or until crust is golden brown and filling is bubbling. Cover pie with foil if crust browns too quickly.

17. Cut into wedges; serve. Cover leftovers with wax paper to store in fridge.