Chicken Pot Pie

Info
Prep Time: 25 min
Cooking Time: 1hr 05 min
In the fridge: 30 min
Makes: 4 to 5 servings
Source: Ricardo Cuisine

What You Need
Filling
90 ml (6 Tbsp) unsalted butter, softened
60 ml (1/4 cup) unbleached all-purpose flour
15 ml (1 Tbsp) cornstarch
125 ml (1/2 cup) milk
1 small onion, finely chopped
1 carrot, peeled and diced
1 stalk celery, diced
1 can 284 ml (10 oz) condensed chicken broth
125 ml (1/2 cup) russet potato, peeled and diced
375 ml (1 1/2 cups) cooked chicken, diced (1/2 store-bought roasted chicken, approximately)
125 ml (1/2 cup) frozen peas
Salt & pepper

Pastry
500 ml (2 cups) unbleached all-purpose flour
2.5 ml (1/2 tsp) salt
250 ml (1 cup) cold unsalted butter, cut into cubes
60 ml (1/4 cup) ice water
15 ml (1 Tbsp) white vinegar
Milk, for brushing


Make It
Filling 
COMBINE 60 ml (1/4 cup) of the butter with the flour. Set aside this kneaded butter.

DISSOLVE the cornstarch in the milk in a second bowl. Set aside.

In a large saucepan, SOFTEN the onion, carrot and celery in the remaining butter. SEASON with salt and pepper. ADD the broth and potatoes and bring to a BOIL. COVER and SIMMER for about 10 min or until the vegetables are just tender. ADD the kneaded butter and BOIL gently, STIRRING with a wooden spoon. ADD the milk and cornstarch mixture and bring to a BOIL. ADJUST the seasoning. STIR in the chicken and peas. Place plastic wrap directly on the filling. Let COOL while preparing the dough.

Pastry
COMBINE the flour and salt in a food processor. ADD the butter and PULSE a few seconds at a time until the butter is the size of peas. ADD the water and vinegar, and PULSE again until the dough just begins to form. ADD water, if needed. REMOVE the dough from the food processor and FORM into 2 discs with hands. REFRIGERATE for 30 min.

With the rack in the lowest position, PREHEAT the oven to 200°C (400°F).

On a floured work surface, ROLL OUT the 2 discs of dough and LINE a 23-cm (9-inch) pie plate with on of them. MAKE incisions in the second crust. SPOON the chicken filling into the crust. BRUSH around the dough with milk and COVER with the second sheet of dough. CRIMP the edges and BRUSH with milk.

BAKE for about 50 min or until the pastry is golden brown. Let REST for 15 min and SERVE.

My Modification
For the filling, instead of using the remaining butter, I use garlic butter so salt and pepper are not needed. I make the pastry before the filling.