Method:

Process flour, salt, and sugar in kitchen aid. Add shortening until mixture has the texture of coarse sand. Scatter the butter in and cut in until the mixture is pale yellow and the crumbs are the size of peas.  Sprinkle in the water  1 T at a time until the dough comes together, adding more water as needed. Flatten the disc in plastic wrap and refrigerate overnite, or at least 1 hour.

Roll out the dough on a floured work surface, transferring to a 9in pie plate. Trim the edges, prick the dough, and put in freezer for 20 minutes. Line with foil and bake at 375°, filled with pie weights or beans, for 25 minutes.

For filling:

Chicken, cooked                                   2 breasts, diced
Spinach, fresh                                              1 C
Eggs                                                           2 + 2 yolks
Whipping Cream                                         1 C
Milk                                                            1 C
Salt                                                             ½ t
White pepper                                             1/4 t
Goat Cheese                                               ½  C
Tomatoes, diced                                          ½ C

Method:

Cook chicken according to package instructions. Whisk all ingredients, except cheese and spinach and tomatoes, in large bowl. Spread cheese on bottom of pre baked pie crust. Layer spinach on top. Pour egg mixture into pie shell. Top with diced tomatoes. Bake at 375° for 35 minutes, or until toothpick inserted in center comes out clean.