Ingredients
1 cup water, divided
7 oz chicken breasts, boneless, skinless, and cubed
1½ oz carrots, cubed
2¾ oz celery, sliced
5½ oz red onion, chopped
1 tbsp chicken powder
¼ tsp black pepper
¼ cup unsalted butter
2 tbsp cornstarch
2 tsp all purpose flour
½ cup heavy whipping cream
½ cup frozen peas
2 balls of pie crust, 10 oz each, prepared & chilled
Preparation
Preheat oven to 400 degrees F.
In a saucepan, combine ¾ cup water, chicken, carrots, celery, and onion. Bring to a boil.
Reduce to a simmer and cook for 10 minutes, stirring occasionally.
Add chicken powder, pepper, and butter.
Dissolve cornstarch and flour into remaining ¼ cup water and stir into chicken mixture.
Simmer for 3 minutes, stirring frequently until thickened.
Add peas & cream then simmer briefly & set aside.
Roll out 1 ball as the bottom crust on a floured surface to 1 inch larger than inverted 9-inch deep-dish pie plate.
Lift the dough off the floured surface by rolling it onto the rolling pin and unroll over the pie plate.
Ease the dough into the plate loosely and press in place.
Trim the edge of the bottom crust.
Pour filling into the bottom crust.
Roll out another ball as the top crust and cover filling with top crust. Fold top crust under the bottom crust and cut slits for steam to escape.
Seal crust and flute edge. Set aside any excess dough for future use.
Bake for roughly 20 minutes or until the crust is golden brown and filling is bubbling.
Let it stand for 15 to 20 minutes before serving.
