Chicken Pot Pie

Filling:

2 chicken breast chopped into cubes or 

leftover chicken you can shred about 4 cups 

2 tablespoon oil

1 medium sized onion, diced into cubes 

1 celery stalk cut small (optional)

2 cup frozen peas and carrots 

3 tablespoon butter

4 tablespoon flour

1-1/2 cup milk plus 1/2 cup full cream (heat in microwave 1 minute)

1 cup chicken stock, (I use ,1 tablespoons stock powder to 1 cup water)

S&P to taste

On a medium high:

heat oil and brown the chicken until it’s almost cooked about 10 minutes 

Add onions & celery, cook until tender, about 8 minutes 

Add butter stir  until it’s melted into the chicken.

Sprinkle the flour all over the mixture and stir until it’s cooked about 5 minutes . Slowly add the milk and the stock stirring constantly until it thickens add your salt and pepper to taste ( it shouldn’t need a lot of salt because the chicken stock is salty so check before seasoning ) lower to a medium heat keep stirring until thickened and bubbly about 10 minutes, (make sure not to let the bottom burn)turn off and remove from heat add frozen peas and carrots. Set aside and let cool completely before using. You can put into the fridge to speed up the process.

Note* 

some people like to add herbs a little rosemary or thyme fresh or dried it’s up to you.

While filling is cooling make

 Butter crust :

10” round cast iron skillet (you can use a pie dish or any pan you prefer)

In a processor pulse

3-3/4 cups flour 

1 teaspoon salt

Add in

1 -1/2 cup cold butter cut into cubes  (3/4 lb. or 375g)

 (You can also combine half shortening half butter for an even flakier crust)

10-12 tablespoons ice cold 

Pulse few minutes until shaggy looking, don’t over mix

Place into a plastic bag and knead lightly to combine. 

Let set in the fridge 1/2 hour to rest.

Preheat oven to 180c/375f

After dough is rested take a third of it and put aside, roll out the rest of the dough fit the bottom of the pan, making sure to tuck into all the creases. Roll out the top crust wide enough to fit over top of pan. Add the filling, spread evenly over bottom crust and place the other  crust on top, trim if the over hang is too long and pinch the top and bottom crust together to seal. Cut slits on the top crust so steam can release while baking, brush top with milk 

for a golden finish. Place on the bottom shelf of preheated oven for 50-60 minutes or until top is golden brown color . Let cool a half hour before cutting….enjoy!