The Best-Ever Homemade Chicken Pot Pie Recipe

Chicken Pot Pie In A Cheese Crust Recipe

Serves 6 to 8 people.

1. Pastry:
   
   In a large bowl combine the flour, Parmesan, parsley, salt and pepper. Cut in the butter until it looks like coarse meal; perhaps smaller than peas. Add the 3 tablespoons of water and work it in, adding up to another tablespoon of water until you form a dough that you can gather in a ball. Divide it in half, press it into a disc shape, wrap in plastic and refrigerate for 30 minutes.
2. Filling:
   
   In a large pot, bring the chicken broth to a boil and add the onions, yam, sage and pepper. Cook until the yam is just starting to get tender, about 5 minutes, then add the carrots, broccoli and celery and cook for another 5 minutes.
   
   In a small bowl, with your fingers, blend the flour with the butter. Increase the heat under the pot to high and pinch off pieces of the flour butter mix, dropping them into the pan and stirring to mix them in. Cook until the sauce has thickened a little bit, about 3 minutes and then remove from the heat and stir in the chicken.
3. Preheat oven to 425 degrees.
4. Roll half of the dough into a 12-inch circle which will fit into your 9-inch pie pan. Add the filling and then roll the other half of the dough into a 9-inch circle to place on top. Trim the overhang to about 1/2 an inch all the way around and then fold this extra pastry over the top crust, crimping to seal. Cut steam vents or use a pie bird to vent the pie. Brush the pie with the beaten egg.
5. Bake the pie for 15 minutes and then lower the temperature to 325 degrees and bake a further 10 to 15 minutes until it is golden.