Chicken Pot Pie

INGREDIENTS

1 cup potato, diced
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1⁄3 cup melted butter
1⁄2 cup all-purpose flower
2 cups chicken broth

1 cup a mixture of half milk and half cream
1 teaspoon salt
1⁄4 teaspoon pepper
4 cups chicken, cooked and chopped
pie crusts

Second step:
Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together. (Add the last tablespoon of ice water if necessary, but don’t overwork the dough or it’ll become tough.) 
 
Third step:
Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes, then use it in the pie or tart recipe of your choice.
 
DIRECTIONS
Pie crusts:
Ingredients:
 
     1 1/2 cups all-purpose flour
     1/4 teaspoon fine salt
     1 teaspoon granulated sugar
     8 tablespoons cold unsalted butter (1 stick), cut into small pieces
     4 to 5 tablespoons ice water
 
 
1Combine the flour, salt, and sugar in a large bowl and stir briefly until the mixture is aerated. Using a pastry blender or your fingers, cut the butter into the dry ingredients until it’s in pea-size pieces that are slightly yellow in color, about 4 to 5 minutes.
Pot Pie:
 
1. Preheat oven to 400°F.
2.  Stair onion, celery, carrots and potatoes in butter for 10 minutes.
3.  Add flour to the mixture, stirring well, and cook one minute stirring constantly.
4.  Combine broth and a mixture of half milk and half cream. Gradually stir into vegetable mixture.
5.  Cook over medium heat stirring constantly until thickened and bubbly.
6.  Stir in salt and pepper; add chicken and stir well.
7.  Pour into shallow 2 quart casserole dish and top with pie shells.
8.  Cut slits to allow steam to escape.
9.  Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.