Chicken Pot Pie with Pie Crust

Ingredients

• 1 lb Chicken (breast or thighs cut into pieces)
• 2 tbsp Olive oil
• 1/2 cup Onion (chopped)
• 1/2 cup Celery (chopped)
• 1/2 cup Carrots (diced)
• 1 tsp Garlic (minced)
• 1/2 cup Green peas (fresh or frozen)
• 1 tbsp Thyme (fresh)
• 1/4 cup Parsley (chopped)
• 2 tbsp Butter (optional)
• 3 tbsp All-purpose flour
• 1 cup Chicken stock
• 1 cup Whole Milk
• 2 Bay leaves
• 1/4 cup Parmesan cheese
• 1/4 tsp Nutmeg (freshly grated)
• 1/2 tsp Salt
• 1 tsp Pepper
• 2 1/2 cups All-purpose flour
• 1 cup Unsalted butter (chilled, cubed)
• 1/2 tsp Salt
• 8 tbsp Chilled water
• 1/2 Egg
• 2 tbsp Water

Instructions

1. 1

   --- Pie crust ---

2. 2

   Combine – In a food processor, add the flour, salt, chilled cubed butter (and vegetable shortening). Pulse for 30 seconds until it resembles coarse breadcrumb consistency. Add the chilled water a little at a time and combine for 30 seconds more.

3. 3

   Ball - Pour the mixture onto a work surface. Bring all the crumbs together and shape them into a ball. Then, flatten into a disc. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll.

4. 4

   --- Soup ---

5. 5

   Sauté - In an oven-safe skillet (or heavy-bottom soup pot or stockpot) over medium heat, add the oil and sauté the onions, celery, and carrots for 2 minutes.

6. 6

   Add the garlic and thyme—season with salt and pepper. Add the chicken and saute until no longer pink.

7. 7

   Next, add flour and stir constantly for two minutes on medium-low. Add the stock and stir until the flour is absorbed and the sauce thickens. Add the milk and bay leaves, followed by the peas and parsley. Combine well. Simmer until thick.

8. 8

   Season with salt and pepper. Add the Nutmeg and parmesan cheese. Finally, add the butter and combine well. Check and adjust seasoning and consistency.

9. 9

   Turn the heat off and keep warm.

10. 10

    --- Assemble ---

11. 11

    Preheat the oven at 400°F/ 200°C/ Gas Mark 6

12. 12

    Pie - Let the pot pie cool in the pan for 10 minutes. Transfer it to a 9-inch pie pan or use the oven-safe skillet.

13. 13

    Crust - Roll the Chilled pie crust about 2 inches more than the pan's diameter. Place the pie crust on the pan – trim the excess, leaving about 2 cm around the edges.

14. 14

    Trim - Then, fold and crimp the edges. Brush with egg wash and make a few slits on the top to let steam escape.

15. 15

    Bake in the oven for 25 to 30 minutes until the top is golden and bubbling.