4 chicken breasts, seasoned with salt and pepper and roasted
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
8 cups flavorful chicken stock
1 stuck unsalted butter
2 yellow onions, chopped
1/2 cup all-purpose flour
1/4 cup heavy cream
5 medium-diced carrots
7 celery rips, diced
2 yellow beets, peeled and diced
1 pound sliced mushrooms
1 rutabaga, diced
2 medium turnips, medium diced
8 medium Yukon gold potatoes
1 clove garlic, minced
1 (10-ounce) package frozen peas
1/2 cup minced fresh parsley leaves
For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash Flaked sea salt and cracked black pepper
Directions
Preheat the oven to 375 degrees F.
Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a large pot or Dutch oven, melt the butter and sauté the onions, celery, carrots and beets over medium-low heat for 10 to 15 minutes, until translucent.
Add mushrooms and sauté until most of the water from the mushrooms has evaporated. Add the flour and cook over low heat, stirring constantly, for 2 minutes.
Add the chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Once liquid comes to a boil, add potatoes, 2 tablespoons salt, 1/2 teaspoon pepper.
Once the potatoes have become tender, add the cubed chicken, peas, and parsley. Mix well.
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade.
Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas.
With the motor running, add the ice water; process only enough to moisten the dough and have it just come together.
Dump the dough out onto a floured board and knead quickly into a ball.
Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Divide the filling equally among 4 ovenproof bowls.
Divide the dough into quarters and roll each piece into an 8-inch circle.
Brush the outside edges of each bowl with the egg wash, then place the dough on top.
Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick.
Brush the dough with egg wash and make 3 slits in the top.
Sprinkle with sea salt and cracked pepper.
Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
