Chicken Pot Pie

1. Prepare your veggies and cube your chicken.

2. In a large pot add veggies, chicken, water and seasonings. Place over medium heat and bring to a simmer, stirring occasionally.

3. For crust: Combine flour and salt together. Stir together. Add in both amounts of butter. Cut butter into flour until a crumbly mixture forms. Add in water and mix until dough comes together. Dump onto counter and knead until you have a uniform dough.

4. Divide dough into two pieces, one piece being a little larger than the other. The larger piece will be for the bottom of the pan. Place into fridge so they can firm up—about 30 minutes.

5. Once veggies have softened and chicken is cooked, mix together heavy cream, corn starch, and flour. Pour into chicken mixture and stir. Place over heat and stir until thickened. Add in peas, salt to your taste. Set aside.

6. Roll out bottom pie crust. Place into a large greased pan, such as a 12 inch cast iron. Add in pie filling. Place top crust on and seal edges with a fork. Brush with egg wash, poke a few holes to allow it to breathe and place into a preheated oven at 400°F until golden brown—about 35-40 minutes.