Saucy Chicken Pot Pie (Original video)

Ingredients:

• For Short Crust Pastry:
• Ice water
• 4 beaten eggs
• Plain all-purpose flour
• Salt
• Cold unsalted butter
• For Chicken Pot Pie Filling:
• Butter
• Carrots
• Onions
• Celery
• All-purpose flour
• White wine (optional)
• Chicken stock
• Cream
• Marmite (yeast extract)
• Dijon mustard
• Chopped sage and rosemary
• Thyme
• Black pepper
• Salt
• Cooked chicken
• Frozen peas
• Mix ice water with beaten eggs and refrigerate.
• Sift flour and salt, then cut in cold butter until chunky.
• Add egg mixture to flour-butter mix, combine, and refrigerate for 30 minutes.
• Sauté carrots, onions, and celery in butter.
• Add flour, cook to remove raw flavor.
• Optionally, add white wine, then chicken stock and cream.
• Season with marmite, Dijon mustard, herbs, and black pepper.
• Add cooked chicken and peas, adjust seasoning, and cool.
• Roll out pastry, line pie dish, add filling, and cover with pastry.
• Decorate with additional pastry if desired.
• Brush with egg wash, sprinkle with salt, and chill for 10 minutes.
• Bake at 400°F for about an hour until golden brown and filling is bubbly.

Instructions:

1. Prepare Short Crust Pastry:
2. Make Chicken Pot Pie Filling:
3. Assemble and Bake: