Chicken Pot Pie

Ingredients
- 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.