Instructions

For the Pastry:

• At least 30 minutes in advance, make the pastry crust.
• Mix the 1 1/4 cups pastry flour, sugar, and salt in a bowl.
• Grate the butter into the flour mixture. As you go toss the flour and butter so large clumps don't form.
• Add 4 tbs of the ice water (you can add more later if need be) and work the dough together for just a few moments more until it is smooth and cohesive.
• Add another 1/2 to 1 tbsp ice water if it's too dry or crumbly.
• transfer dough onto a sheet of plastic wrap and knead 2-3 times just to help it come together a bit. Gently flatten into a one inch-thick disk, and cover in plastic wrap.
• Place in the fridge to chill for about 30 minutes to an hour.
• In a small bowl, lightly beat the egg a splash of cream.
• Set it aside in the fridge until ready to use.
• Roll out pie crust to about 1/4
• Cut into 1 inch strips
• Weave in and out. Measure the bowl you'll be using for your stew. I used a cookie cutter.
• Use something that's about the same measurement as the bowl you'll be using. I used a cookie cutter and cut the excess away. Roll the extra dough back up and repeat the process.
• Brush the tops with the egg wash. Bake at 400F for about 15 min or until golden.

For the Stew:

• Roast well seasoned chicken breasts at 375F for 35-40 minutes.
• Set aside until cool enough to handle, then remove meat from the bones and skin.
• Cut the chicken into cubes.
• Peel the carrots.
• Cut the carrots into cubes and blanch them.
• In a large pot add butter and olive oil and melt.
• Saute the onions with garlic over medium heat for 10 to 15 minutes, until translucent.
• Add the flour and cook over low heat, stirring constantly, for about 2 minutes.
• Add the chicken stock to the sauce. Simmer over low heat for 5 more minutes, stirring, until thick.
• Add 2 teaspoons salt, about 1/2 teaspoon pepper, and heavy cream.
• Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
• Transfer filling to your serving dish.
• Add your pastry top.
• Enjoy!