Homemade Chicken Pot Pie

1: Mix salt and flour together. Cut all the butter into the flour with a fork until pea sized bits form. Slowly add in the water until a rough dough forms. Turn out into a floured surface and knead until it becomes a uniform ball. Divide into two UNEVEN balls and refrigerate.

2: Add all your veggies and chicken into a pan. Pour in water, salt, and pepper. Cook until chicken is no longer pink and veggies have softened.

3: Mix corn starch into the heavy cream. Pour into your pan with chicken and veggies. Bring to a simmer and allow to thicken. Add more salt to your liking.

4: Pour in your peas, mix and set aside.

5: Remove dough from fridge 30 minutes before rolling. Roll out your larger ball into a round sheet big enough to fit inside your pan and come up the sides.

6: Place into a large cast iron pan. Pour in your filling.

7: Roll out your second ball and place on top of the filling. Seal the edges by pinching with fingers. Cut off excess and brush the top with your egg + water mixture.

8: Place into oven at 400° F for 35-40 minutes.

9: Remove and let settle for 10 minutes. Cut, serve, enjoy!