Serves 6  Prep Time: 25 minutes  Cook Time:  1 hour

Pastry Crust:

3 cups all-purpose flour

1 1/2 teaspoons kosher salt

1 teaspoon baking powder

1/2 cup vegetable shortening

1/4 pound cold unsalted butter, diced

1/2 to 2/3 cup ice water

1 egg beaten with 1 tablespoon water, for egg wash

Flaked sea salt and cracked black pepper

For the Filling:

4 large chicken breasts

3 tablespoons olive oil

4 cups chicken stock, preferably homemade

1 chicken bouillon cube

12 tablespoons (1 1/2 sticks) unsalted butter

2 cups yellow onions, chopped (2 onions)

3/4 cup all-purpose flour

1/4 cup heavy cream

2 cups medium-diced carrots

1 (10-ounce) package frozen peas

1/2 cup minced fresh parsley leaves

S&P

Preheat the oven to 350 degrees F.

Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 30 minutes, or until cooked through. Cut the chicken into large dice.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium low heat until soft, about 10 minutes. Toss in carrots and  cook for two more minutes.  Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add S&P and heavy cream. Add the cubed chicken, peas and parsley. Mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Divide the dough in half and wrap the halves separately in plastic and allow it to rest in the refrigerator for 30 minutes.

Turn  the oven up to 375 degrees F.

Roll out each half of dough on a floured surface.  Roll the dough until it is about a 1/4 inch thick circle.  Set the first circle into the pie plate.  Pour the filling into the crust lined pie plate.  Top with remaining crust.  Trim the edges and crimp the two crusts together.  Make 2-3 slits in top of the crust.  Brush with egg wash and sprinkle with sea salt.  Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.