Chicken pot pie

Shortcrust Pastry

Ingredients

• 225 g plain flour
• 2 tbsp icing sugar
• Pinch of salt
• 150 g very cold unsalted butter
• 3 tbsp ice-cold water

Instructions

1. The butter has to be cold. Bash the butter into a sheet.
2. Put flour and salt into the bowl and break the butter into the flour.
3. Rub the butter between thumb and finger with the flour. Leaving some lumps of butter is good.
4. Once it’s become sandy, add the water and use a knife to cut the dough to mix it with the water.
5. Rest the dough in the fridge.

This will make one sheet for a 6” pan.

See also: Short pie crust

Video: https://www.youtube.com/watch?v=85uVjz3ybbw

Filling

Ingredients

• 1/4 cup unsalted butter
• 1 cup chopped sweet onion, about 1/2 onion
• 1 cup thinly sliced carrots, about 2 carrots
• 1/2 cup chopped celery, about 1 stalk
• 3 garlic cloves, minced
• 1/3 cup all-purpose flour
• 1 3/4 cup chicken broth, warm
• 1/2 cup heavy cream, warm
• 2 teaspoons chopped fresh thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 3 cups cooked shredded chicken
• 1 cup frozen green peas
• Heavy cream, for brushing

Video (Preppy Kitchen): https://www.youtube.com/watch?v=XWarXtnk0VU&t=192s