Chicken Pot Pie with Sweet Potatoes & Peas

Crust
1 cup flour - I'd like to try wheat flour but haven't yet
½ tsp. salt
¼ cup and 2 Tbsp shortening
3 Tbsp. cold water

Filling
¼ cup butter
¼ cup wheat flour
1 Tbsp. finely chopped onion
2 cups chicken broth (2 cups water and 2 bullion cubes)
1 ½ cups cooked chicken, chopped
¾ to 1 cup Broccoli crowns, chopped (nuke for 1 minute in the microwave).
1/2 cup frozen peas1 sweet potato, peeled and cubed (I recommend nuking it in the microwave for 3 minutes. This will speed up the cooking time).

1. In a large bowl, combine 1 cup flour, 1/2 tsp of salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
2. Preheat oven to 400 degrees F.
3. In a large saucepan, melt ¼ cup butter. Blend in wheat flour and onion. Gradually stir in chicken broth. Cook, stirring constantly until smooth and thickened. Stir in chicken, broccoli, peas, and sweet potatoes. Mix well and pour bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top and allow steam to escape.
4. Bake in the preheated oven for 30 minutes, or until pastry is golden brown, and filling is bubbly.