All American Potpie

This is so good. The crust tastes like a cheezit!
Crust:
2cups all purpose flour
1/2 tsp salt
1/2c shredded cheddar
1/2c shortening
1T cold butter, cubed
3 to 4 tablespoons cold water

Filling:
1 cup diced, peeled potatoes
1/2 cup thinly sliced carrots
1/3 cup chopped celery
1/4 cup chopped onion
1 garlic clove, minced
1T butter
1 cup chicken broth
2T flour
1/2 cup milk
1 1/2 cups cubed chicken or turkey
1/2 cup frozen peas, thawed
1/2cup frozen corn, thawed
1/2 tsp salt
1/4 tsp dried tarragon
1/4 tsp pepper

1) In a food processor, combine flour and salt; cover and pulse to blend. Add cheese; pulse until fine crumbs form. Add shortening and butter; pulse until coarse crumbs form. While processing, gradually add water until dough forms a ball.
2) Divide dough in half with one ball slightly larger than the other; wrap in plastic wrap. Refrigerate for 30 minutes.
3) For filling, in a large saucepan, saute the potatoes, carrots, celery, onion, and garlic in butter for 5-6 minutes. Add broth, cover and cook for 10 minutes or until vegetables are tender.
4) In a small bowl, combine the flour and milk until smooth. Gradually add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the remaining ingredients; simmer 5 minutes longer.
5) Roll out larger pastry ball to fit a 9-in. pie plate; transfer to pie plate. Trim pastry even with edge. Pour hot turkey filling into crust. Roll out remaining pastry to fit top of pie; place over filling. Trim seal and flute edges. Cut slits in top or make decorative cutouts in pastry.
6) Bake at 350 degrees for 35-45 minutes or until crust is light golden brown. Serve immediately.