Chicken pot pie is an American meat pie.

Ingredients:

Pot pie

• 3 whole chicken breasts (or 6 halves), bone-in and skin-on
• 3 tbsp. l. olive oil
• 5 cups chicken broth
• 2 chicken bouillon cubes
• 165 g unsalted butter
• 2 cups chopped onions (2 pcs.)
• 3/4 cup premium flour
• 1/4 cup heavy cream
• 2 cups carrots, cut into medium cubes, blanch for 2 minutes
• 280 g frozen green peas (2 cups)
• 1.5 cups frozen pearl onions
• 0.5 cup chopped fresh parsley leaves

Cake

• 3 cups premium flour
• 1.5 tsp coarse salt
• 1 teaspoon baking powder
• 0.5 cups vegetable fat
• 110 g chilled unsalted butter, diced
• 0.5 - 2/3 cup ice water
• 1 egg, beaten with 1 tbsp. water
• Sea salt flakes and crushed black pepper

Preparation:

1. Preheat oven to 175°C.
2. Place the chicken breasts on a baking sheet and rub them with olive oil. Season generously with salt and black pepper. Bake for 35-40 minutes or until cooked through. Set aside to cool sufficiently before handling, then remove the meat from the bones and discard the skin. Cut the chicken into large cubes. You will have 4-6 cups of chicken cubes.
3. In a small saucepan, heat the chicken broth and dissolve the bouillon cubes in it. In a large saucepan or Dutch oven, melt the butter and sauté the onion over medium heat for 10-15 minutes, until translucent. Add the flour and sauté over low heat, stirring constantly, for 2 minutes.
4. Add hot chicken broth to the sauce. Simmer for another 1 minute, stirring, until thickened. Add 2 teaspoons of salt, 1/2 teaspoon of black pepper, and heavy cream. Add diced chicken, carrots, green peas, onion, and parsley. Mix thoroughly.
5. Dough:
   
   In the bowl of a food processor fitted with a metal blade, combine the flour, salt, and baking powder. Add the shortening and butter and pulse quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the shortening is the size of peas. Without stopping the processor, add ice water; pulse just enough to moisten the dough and bring it together. Turn the dough out onto a floured board and quickly knead into a ball. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
6. Preheat oven to 190°C.
7. Divide the filling evenly among four ovenproof bowls. Divide the dough into four pieces and roll each piece into a 20cm (8in) circle. Brush the outer edges of each bowl with egg wash and cover with dough. Trim the circle so it's 1cm (0.4in) larger than the bowl's circumference. Press the dough around the edges to ensure it adheres to the bowl.
8. Brush the dough with the egg wash and make 3 slits in each top. Sprinkle with sea salt and black pepper. Place on a baking sheet and bake for 1 hour, or until the tops are golden brown and the filling is bubbling.