Chicken Pot Pie

The pastry:

{Combine}

3 cups all-purpose flour

1 1/2 teaspoons kosher salt

1 teaspoon baking powder

{Cut in}

1 stick butter

{Stir in}

2/3 cup ice water

Do all of this in a food processor if you have one. Otherwise by hand. Dump onto floured counter and knead until smooth and you can form a nice ball.

Refrigerate 30 minutes. Break into two pieces and flatten, placing one in the bottom of an oven-safe dish. Bake the bottom at 350 for about 20 minutes or until starting to brown.

The filling:

{Heat in a pan with oil}

Bone-in chicken breast

1 garlic clove, chopped

salt

pepper

Once it is cooked through, remove from heat and pick meat off bone. Return to pan.

{Add in}

2 chopped carrots

2 yellow onions

any other vegetables you want

Let cook until soft. Add 1 cup water and a chicken stock cube if you want the extra flavor. Cook until water is almost all cooked away. Pour into bottom crust and cover with top crust. Wipe with egg wash of 1 egg mixed with 1 tablespoon of water. Slice an X into the middle for venting. Sprinkle with salt and pepper. Bake for about an hour or browned on top.