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Directions

Filling:
1. Preheat oven to 400° F.

2. Place frozen peas on a paper towel to thaw.

3. In a small bowl, whisk together stock, milk, and flour until smooth. Set aside.

4. Heat the oil in your biggest pan over med-high heat. Cook and stir onion, carrot, garlic & celery for 2 minutes.

5. Add chicken. Cook & stir for 2 minutes, or until chicken is mostly white.

6. Stir in peas followed by chicken stock mixture, salt, and pepper. Cook, uncovered, for 2-3 minutes until thick.

7. Pour into a 9-inch deep dish pie pan. Set aside.

Crust:
1. Combine flour and salt in a bowl.

2. Add oil & milk all at once. Stir with a fork.

3. Shape into a 5-inch disc and place between 2 sheets of floured wax paper. Roll into a 12-inch circle.

4. Combine egg yolk and water to create eggwash.

5. Brush rim of pie pan with eggwash.

6. Gently remove crust from wax paper by draping it over your arm and place onto pie. Trim away or flute overhanging crust, pressing down edges.

7. Brush entire crust & edges with eggwash. With a sharp knife, poke about a dozen holes in the top to release steam.

8. Place on a foil-lined baking sheet (in case the insides boil over). Bake for 25 minutes. Cover with tin foil and cook another 5 minutes. Let stand 15 minutes before serving.

Notes

* I like using Bertolli Classico Mild Taste olive oil for the crust.
* Original recipe called for 1% milk, but It is better with 2%.
* The "heaping" part is important for the crust, otherwise it's not wet enough to roll out.

Sources

http://www.jennycancook.com/recipes/chicken-pot-pie/