Pie Crust

 

2 1/2 cup all-purpose flour (11.25 oz, 318 grams)

1 tsp salt

1 cup unsalted butter, very cold (8 oz, 226 grams) 

1/4 to 1/2 cup ice water

 

Chicken Filling

 

1 tbsp olive oil

4 small chicken breasts (or 3 cups of shredded cooked chicken)

1/2 tsp salt

1/2 cup plus 1 tbsp unsalted butter

1 small onion, chopped

3 cloves of garlic, minced

3 carrots, peeled and diced

2 celery stalks, small diced

2/3 cup all-purpose flour

2 1/2 cup chicken broth (or water)

1 12 oz. can Eagle Brand® evaporated milk

3/4 cup frozen peas

3 tbsp chopped parsley

2 tbsp chopped scallions

2 tbsp chopped fresh thyme

1 tsp salt

1/2 tsp pepper

1 egg

1 tsp water