In a bowl, mix the flour, sugar, and salt

Using the paddle attachment of the mixer. Combine the shortening and the butter together on medium speed until smooth and creamy

Add the egg yolks one at a time beating well after each addition. Clean the sides of the bowl with a spatula

Slowly add the flour mixture until combined

If the mixture seems crumbly dry, add a tablespoon of water at a time

Divide dough into two uneven parts (more for the bottom than the top). Flatten pieces into a disk and refrigerate for 30 minutes minimum 

In a large pot, heat the oil on medium heat

Sautee the onions, peppers, and tomato until they soften. Season will salt and pepper

Add the chicken and mix until combined

Add the stock, wine, ketchup and Worcestershire sauce. Mix and cook until the wine reduces by half

Add the raisins, capers, and olives. Check for seasoning and add more if needed

Let the filling cool while rolling out dough

Preheat oven to 350 degrees F

Grease a large baking pan

Roll out bottom dough in between 2 sheets of parchment paper until 1/4 inch thin

Peel out top paper and invert the bottom paper into the baking pan. With your fingers, press dough into the bottom and sides of the pan

Peel off paper, correct breakage and cut the excess dough. Prick the bottom of the crust with a fork

Bake for 15 minutes. Remove from oven and let it cool for 10-15 minutes

Add the filling

Roll out top dough in between 2 sheets of parchment paper until 1/4 inch thin

Using the baking pan as a guide, trace the size of the pan using a knife

Peel out top paper and cut the dough. Invert the bottom paper into the baking pan. 

Make decorations with leftover dough to cover up imperfections

Cut 2 slits in the middle of the pie

Bake for 40-50 minutes. If top crust begins to brown too much during baking, cover with foil

Remove from oven and let cool for 10 minutes before cutting

Enjoy