Ingredients
2 lbs chicken breast, cubed
2 cups carrots, diced
1 large onion, diced
1 cup celery, diced
1 ½ cups water
2 tsp salt
1 tbsp black pepper
1 cup heavy cream
3 tbsp corn starch
1 bag frozen peas
1 egg + 1 tbsp water
2 ½ cups flour
1 tsp salt
6 tbsp butter, cubed & chilled
¾ butter, room temp
½ cup cold water
Directions
Step 1
Mix salt and flour together. Cut all the butter into the flour with a fork until pea sized bits form. Slowly add in the water until a rough dough forms. Turn out into a floured surface and knead until it becomes a uniform ball. Divided into two UNEVEN balls and refrigerate. *One ball needs to be a little larger to bring up the sides of your dish.
Step 2
Add all your veggies and chicken into a pan. Pour in water, salt, and pepper. Cook until chicken is no longer pink and veggies have softened.
Step 3
Mix corn starch into the heavy cream. Pour into your pan with chicken and veggies. Bring to a simmer and allow to thicken. Add more salt to your liking.
Step 4
Pour in your peas, mix and set aside.
Step 5
Remove dough from fridge 30 minutes before rolling. Roll out your larger ball into a round sheet big enough to fit inside your pan and come up the sides.
Step 6
Place into a large cast iron pan. Pour in your filling.
Step 7
Roll out your second ball and place on top of the filling. Seal the edges by pinching with fingers. Cut off excess and brush the top with your egg + water mixture.
Step 8
Place into oven at 400° F for 35-40 minutes.
Step 9
Remove and let settle for 10 minutes. Cut, serve, enjoy!
