Ingredients
1 1/2 cups flour
1 stick unsalted butter, cold
1/2 cup water with ice in it
2 boneless skinless chicken breasts
Olive oil
Salt, Pepper, Thyme
2 cups chicken stock
1 cup cream
2 tbsp butter
2 onions, roughly chopped
3 carrots, chopped & unpeeled
3 celery stalks, chopped
2 1/2 cups roughly chopped or sliced mushrooms
1 1/2 tsp minced garlic
salt & pepper
1 cup frozen peas
2 cups frozen corn
1/4 cup + 1 tbsp flour
1 egg yolk
1 tsp water
Directions
Preheat your oven to 400
For pastry topping: in a large bowl, add flour
Cut butter into small squares and work into flour with pastry blender or fork until butter is pea-sized
Remove ice from measuring cup and slowly add in water while working mixture into dough with hands
When mixture can be formed into a large ball and stays together cover with plastic wrap and refrigerate (this step can be done the day before)
Rub chicken breasts with some olive oil and coat with salt, pepper, and thyme
Place in a baking dish and bake covered until cooked, but still moist
Set chicken aside to cool and turn oven down to 375!
In a small saucepan, combine chicken stock and cream over medium-low heat
When liquid begins to form bubbles, turn burner on low and cover (if mixture continues to bubble or boil, turn burner off)
In a dutch oven, let butter melt over medium-high heat and add the ingredients: onions through garlic
Add salt & pepper to taste and then simmer until veggies are soft
Meanwhile, shred or cut chicken into chunks and set aside
Add corn and peas to dutch oven and cook for another minute or so
Add chicken
Mix in flour, then pour chicken stock/cream mixture in
Stir until combined and flour is dissolved
Pour mixture in a greased 2.5-3 quart casserole dish
Roll out pastry dough in between 2 pieces of wax paper in the size/shape that will cover dish
Cover top of veggie mixture with the dough
In a small bowl, whisk egg yolk and water together, then brush over pastry dough
Bake about 20 minutes or until pastry is golden brown