Chicken Pot Pie

Begin with the crust as it benefits from some time in the refrigerator. Fill a glass with ice water. You will measure the 1/4 cup water from this glass.

Place the flour and salt in a bowl and stir to distribute the salt. Add the chunks of butter and stir lightly to coat with flour. Using a pair of knives or a pastry blender, cut the butter into the flour until the mixture resembles coarse meal. Add the water 1 tablespoon at a time, mixing gently with a fork to moisten mixture. Using hands, briefly and quickly collect the mixture and knead a couple of times. Dont handle the crust any more than you absolutely have to as it becomes tough with handling. Wrap in plastic wrap and place in the refrigerator while you continue to prepare the other ingredients.

Lightly simmer the chicken breasts in water or broth to cover for 13-15 minutes. Let cool while you cook the vegetables. Cook the carrots and potatoes separately in lightly salted water until tender, but not overcooked as they will be baking later in the recipe. Drain, and place in the dish where you will assemble the chicken pot pie. Add the frozen peas. Slice or cube the cooked chicken and add it to the dish.

To prepare the sauce, melt the butter in a medium saucepan. Once the foam subsides add the flour and whisk until smooth. Heat for 1 to 2 minutes to cook the flour, then gradually whisk in the chicken broth and half. Simmer slowly until the sauce has thickened. Once it boils, it is as thick as it is going to get. Pour the sauce over the chicken and vegetables and pour the whole mixture into a 9 x 13 casserole, or another open dish. This can also be made in individual serving dishes.

Roll out the pie crust. You may either place the crust on top of the pie or on a cookie sheet. If placing the crust on top of the pie, cut a couple of slits in the crust so that the steam can escape. Baking the crust on the cookie sheet allows for better storage over time. Bake pie and crust in a 375-degree oven for 35-45 minutes, until the crust is golden brown.