Double-Crust Chicken Pot Pie with Peas and Carrots

What you need

• 250 g (2 cups) all-purpose flour, for the pastry, plus extra for rolling
• 1/2 tsp salt, for the pastry
• 225 g (2 sticks) cold unsalted butter, for the pastry, diced
• 60 ml (1/4 cup) ice water
• 1 tbsp white vinegar
• 700 g (1 1/2 lb) boneless, skinless chicken breasts
• 600 ml (2 1/2 cups) chicken stock
• 85 g (6 tbsp) unsalted butter, for the filling
• 1 onion, finely chopped
• 2 carrots, diced
• 2 stalks celery, diced
• 40 g (1/3 cup) all-purpose flour, for the sauce
• 120 ml (1/2 cup) heavy cream or whole milk
• 1 tsp fine salt, for the filling, or to taste
• 1/4 tsp black pepper, freshly ground
• 150 g (1 cup) frozen peas
• 2 tbsp parsley, finely chopped
• 1 egg, beaten with 1 tsp water, for glazing

Method

Restated from the original video

1. 1

   For the dough, pulse the flour and salt briefly in a food processor. Add the cold butter and pulse until no lump is bigger than a pea.

2. 2

   Add the ice water and vinegar and pulse just until the mixture looks like damp crumbs.

3. 3

   Tip it onto plastic wrap, press into a ball, cut in two and flatten each half into a disc. Chill for 1 hour.

4. 4

   Put the chicken in a saucepan with the stock, bring to a bare simmer and poach until cooked through, 15-18 min. The thickest part should read 74 °C (165 °F).

5. 5

   Lift out the chicken, keep the stock, and shred or dice the meat once cool enough to handle.

6. 6

   Melt the butter for the filling in a large pot over medium heat. Cook the onion, carrots and celery until soft, 8-10 min.

7. 7

   Sprinkle in the flour and stir for 2 min without letting it brown.

8. 8

   Pour in the reserved stock a little at a time, stirring, then add the cream. Simmer until thick enough to coat a spoon, 2-3 min.

9. 9

   Season with the salt and pepper, then stir in the chicken, peas and parsley. Let the filling cool while the oven heats.

10. 10

    Heat the oven to 220 °C (425 °F).

11. 11

    Roll the larger disc of dough on a floured surface to a 30 cm circle and line a deep 23 cm pie dish, leaving the excess hanging over the rim.

12. 12

    Spoon in the filling. Roll the second disc to a 25 cm circle and lay it on top.

13. 13

    Fold the overhang under the top edge, crimp to seal and cut 4-5 slits in the lid for steam. Brush with the beaten egg.

14. 14

    Bake until the crust is deep golden and the filling bubbles through the slits, 30-35 min. Cover the edges with foil if they brown too fast.

15. 15

    Rest for 15 min before cutting so the filling sets.

Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.