Homemade Chicken Potpie

1. In a food processor, combine the flour, sugar and salt and pulse together. Add the cold diced butter and pulse until the mixture forms coarse crumbs with some pea-sized pieces. It will still look powdery. Add ½ cup (120 ml) of ice water and pulse until moist clumps form. Test to see whether it is ready by pressing the dough between two fingertips. If the dough sticks together, there is enough water. If it doesn’t, add more ice water, ½ tablespoon (8 ml) at a time. Don’t add too much water or the dough will be too sticky. It should still feel somewhat dry.

2. Transfer the dough to a piece of parchment paper, and shape into a rough ball. Make sure not to knead it; the dough should not be smooth right now. Divide the dough into two equal pieces and flatten them a little. Place in two separate bowls, cover with plastic wrap and refrigerate for 1 hour.

3. When the hour is up, place each portion of dough, one at a time, on a sheet of parchment paper. Use a rolling pin to roll them from the center outward to a diameter of about 12 inches (30 cm), turning the parchment paper as you go so you are rolling evenly.

4. Butter a 9-inch (23-cm) pie pan, and transfer one piece of the dough to the pan. Pierce the bottom of the pie crust several times with a fork. Leave the second round of dough on its parchment paper. Let both dough portions rest for 20 minutes, then place them back in the refrigerator to chill for at least 10 minutes.

1. In a medium-sized bowl, mix together the cut chicken with the garlic and onion powder, thyme, sea salt and pepper. Heat a 15-inch (38-cm) sauté or braising pan over medium heat, then add the olive oil. When it is shimmering, add the chicken. Let it sear on one side for 30 seconds, untouched, then sauté until it browns on all sides. Remove from the pan as soon as the chicken is browned, and set aside on a plate. Do not fully cook it at this point.

1. Lower the heat to medium-low. Add the onion to the same pan and cook for 4 minutes, or until it begins to soften. Then, add the shallot, garlic, carrot and celery, and cook for about 5 minutes. Stir the mix regularly.

2. Add the butter, and when melted, add the flour to make a roux. Cook for 3 minutes. Turn the heat down to low and add the wine. Lightly deglaze the pan. When about 1 tablespoon (15 ml) of white wine is left, add the chicken stock and heavy cream.

3. Add the thyme sprigs, sea salt and pepper to taste. Then, add the chicken back to the pan and cook at a simmer for about 20 minutes. The longer you simmer it, the more tender it will be and the more the sauce will thicken. The sauce should stick heavily to the back of a wooden spoon when done. Meanwhile, preheat the oven to 425°F (220°C).

4. About 5 minutes before the chicken mixture is done, add the green beans. Then, about 2 minutes before it is done, add the peas and corn.

5. Remove the thyme sprigs from the pie filling, and fill the pie crust with the chicken filling. Then, drape the second piece of dough over the top. Crimp the sides of the pie crusts with a fork to close. Cut slits in the top crust to vent. In a small bowl, whisk together the egg and water to create an egg wash. Brush the egg wash over the entire upper crust.

6. Add a crust guard or wrap the crust with tinfoil. Bake for 30 to 35 minutes, or until light golden brown. Remove from the oven and let rest 10 minutes, then serve warm.

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