Ingredients

For the crust

• 2 ½ cups flour

• 2 sticks salted butter, cold & cubed

• 6 to 8 tablespoons cold water

For the filling

• 1 pound boneless, skinless chicken breasts

• 1 tablespoon vegetable oil

• 4 tablespoons butter

• 1 cup onion, diced

• 1 cup carrot, diced

• 1 teaspoon minced garlic

• 4 tablespoons flour

• 1 ½ cups chicken broth

• ½ cup heavy cream

• 1 cup frozen peas

• Salt, to taste

• Black pepper, to taste

Steps

For the crust

1. Add 2 ½ cups of flour and 2 sticks of cold, cubed, salted butter to a food processor (eg. Cuisinart)

2. Place the lid on the bowl and pulse the butter and flour together until the butter is cut and the flour has formed coarse crumbs

3. Gradually add 6 tablespoons of ice water to the cut butter and flour, pulsing in between just until a dough starts to come together

4. Pour the dough out onto a flat surface and shape it into a ball

5. Cut the dough in 2 equal halves

6. Place each half of dough on some plastic wrap and press the dough down into a round flat disc

7. Cover each dough half with the plastic and place in the fridge to chill for at least 1 hour

For the filling

8. Add 1 tablespoon of vegetable oil to a saute pan

9. Turn the heat on medium and tilt the pan to spread the oil around the bottom surface

10. Add 1 pound of boneless skinless chicken breast cut up into 1 inch sized pieces

11. Stir to cook the chicken in the oil

12. Season the chicken with some salt and freshly cracked black pepper to taste

13. Stir the chicken again as it cooks

14. Once the chicken is no longer pink and is done cooking, transfer to a separate bowl and set aside

15. Add 4 tablespoons of butter to the same saute pan

16. Allow the butter to melt over medium heat

17. Add 1 cup of diced carrots and 1 cup of diced onion to the melted butter and stir

18. Continue stirring for 10 minutes until the carrots have softened and the onions have caramelized

19. Add 1 teaspoon of minced garlic to stir the vegetables again

20. Add 4 tablespoons of flour to the pan, mixing well until the flour is completely absorbed

21. Once the flour has dissolved, pour in one and a half cups of chicken broth and stir to combine

22. Then pour in a half cup of heavy cream and stir with the broth and vegetables

23. Continue stirring and allowing the mixture to cook until the liquid has thickened

24. Season with some salt and more freshly cracked black pepper to taste

25. Add 1 cup of frozen peas and stir to combine with the sauce

26. Then add the cooked chicken back to the pan and stir to combine

To assemble the pie

27. Spread some flour on a flat surface

28. Lay one half of the chilled dough out and begin to roll in a round circle that is 12 inches in diameter

29. Carefully fold the rolled crust over the rolling pin and transfer to a 9 inch round pie dish

30. Push the pie crust down so it is against the bottom of the pan around all the edges

31. Next, roll out the second half of the chilled dough in a round circle that is 10 inches in diameter to form the top crust

32. Scoop the prepared chicken pot pie filling into the bottom crust of the pie pan, spreading the filling smooth across the top

33. Carefully place the rolled top crust on top of the pie

34. Pinch the overhanging edges of the top crust together with the pieces from the bottom crust, tucking the top crust below the bottom crust as much as you can

35. Then cut a few air slits in the top of the pie

36. Bake the chicken pot pie in the oven at 400 degrees Fahrenheit for 30 minutes and remove from the oven when the crust is golden brown

37. Allow the pie to cool for 10 minutes before serving

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