Wash and dice the potatoes. Slice the carrots and mushrooms.

Wash the leeks and slice thinly. Slice the bacon and fry. Cut the pork into bite sized pieces. Add the pork to the bacon and it's drippings.

When the pork is seared, add the vegetables and mushrooms. Add salt to the flour and mix well.

Grate the butter and shortening. Add to the flour and salt. Work it into the flour making it look like wet sand.

When the flour, butter, and shortening is mixed add in the chicken broth. Mix and knead it. Roll 2/3 out big enough to fit a 9x13 pan.

Fix the crust into the pan up on the sides to. Mix the olive oil and flour. Pour into the filling.

Mix it well. Now add the chicken broth, and heavy cream. Simmer 3 minutes stirring constantly.

Spoon the mixture into the crust. Roll out the top and put over the pot pie. Cut slits into the top. This allows steam to escape.

Put into the oven for 30-35 minutes. Let rest 15 minutes and serve. I hope you enjoy!!!