Pastry

Mix the egg and the one tablespoon of liquid of your choosing together to form an egg wash. Set aside.
In the bowl of a food processor, combine flour, salt, pepper, and baking soda. Pulse several times to combine.
Add the cold butter, and shortening. Pulse until the mixture combines to form into pea-size pieces of dough.
Turn the food processor on and drizzle in the ice water. Process until the dough is moist and starts to form a ball. You can add additional water, one tablespoon at a time to achieve the right consistency.
Using your hands, form the dough into a round disk and wrap tightly with plastic wrap, and store in the refrigerator while prepping the filling.

Chicken Filling

Heat oven to 375 degrees. Line a sheet pan with parchment or aluminum foil.
In a medium saucepan, bring chicken broth to a simmer.
In a large Dutch oven, over low heat, melt the butter and olive oil. Add onion, carrots, and celery sauteing until onions are translucent. Stirring frequently. Add salt and pepper.
Add the flour, stir to combine, and cook for 2-3 minutes.
Slowly stir the warm chicken broth into the vegetable mixture. Simmer over hot heat, stirring constantly until the mixture thickens.
Stir in heavy cream, chicken, and frozen peas.
Place 6 individual oven-proof bowls onto the lined baking sheet. Divide the filling equally between bowls.
Remove the pastry dough from the refrigerator. Divide into 6 equal pieces, and roll each piece into a circle wide enough to cover your oven-proof bowls. Place the dough on top of the oven-proof bowls, tucking the dough under along the edge of the bowl. Either crimp with your fingers or with a fork to seal. Brush egg wash over the pastry and cut 2-3 slits to vent the steam. Sprinkle additional black pepper or cayenne pepper to the top of the crust.
Bake for 60 minutes or until the top is golden brown. If the top browns too quickly, lightly cover with aluminum foil.

Chicken Pot Pie

Chicky’s Kitchen