Chicken pot pie

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Dry thighs and season with salt and pepper

Step 2

Cook in cast iron skillet

Step 3

Pulse in blender, 1/2 cup cold butter with 2 cups of flour. Then stream in ice water to form dough

Step 4

Kneed dough. Shape into a puck. Put in a plastic bag and refrigerate for 30 minutes while cooking the filling. Preheat oven to 375

Step 5

Once cooked, remove thighs from skillet and set aside. Cook chopped carrot, onion and Celery until soft. About 10-15 minutes.

Step 6

Add garlic and cook 2 minutes. Add a chunk of butter and some salt. Add 2 tbsp of flour and toast for 2 to 3 minutes

Step 7

Add milk little by little to form a rogue. Add a little chicken stock. Add corn and peas. Simmer for 15 minutes.

Step 8

Add chopped chicken and juices

Step 9

Roll crust out to 1/4 in. Place over the veggies and chicken. Crimp the edges. Brush with egg wash. Cut a few vent wholes

Step 10

Bake for 30 minutes. Eat