This recipe is the definition of comfort food. Use the chicken broth if you prefer but using water doesn't alter the flavor. It also tastes great with leftover capon.

  • 3 onions, diced
  • 8 cloves garlic, sliced
  • 1 large carrot, cut in cubes (about 1 cm squared)
  • 2 small potaoes, cut in cubes
  • 3 cups chicken meat, (already cooked and cut into cubes)
  • 2 cups peas
  • 3 tbsp flour
  • 750 ml milk
  • ½ cup water, (or chicken broth)
  • 4 tbsp butter
  • salt and black pepper, to taste
  • ⅔ cup butter, at room temperature
  • 2 ¼ cup flour, sifted
  • ¾ tsp salt
  • 10 tbsp cold water

In  In a skillet, sauté the garlic and onions with a few tbsp of sunflower oil.
When onions are translucent add the carrots and potatoes and stir frequently to prevent it from sticking to the pan.
Cook for about 20 minutes.
When the carrots are almost ready ( when there's just a bit of resistance when putting a fork through it) add the chicken meat.
Mix well.
This will dry up the mixture so add the water or chicken broth a bit at a time to keep the mix moist.
Cook until the chicken starts to break up.



 Add the butter and stir until melted followed by the flour.
Continue to mix to prevent from sticking for about 5 minutes.
Slowly add the milk. Continue to stir until mixture becomes thick; about 5 minutes.
Remove from heat, set aside.

Pie Crust:

In a bowl, mix the flour and salt together.
Add butter and blend with a pastry blender.
Slowly add the water, increasing the amounts if necessary.
Knead the dough until smooth then form into a ball and cut 3/4 for the bottom, leaving the 1/4 for the top.
Roll it out on a lightly floured surface with a rolling pin until about a 1/4 inch thick.
Lightly oil a medium sized pyrex and lay out the dough.



 Spoon in the filling making sure the top is well evened out.
Cover with remaining dough decorating the extra strips on the side by lightly rolling the dough between your fingers then pinching the dough as you go along.
Brush the top with a beaten egg and a tsp of oil.
Bake in a 350 degree F oven for about 20 minutes or until the top of the pie is golden brown.

Enjoy!

Servings/Yield

 
6 servings