Ingredients
Instructions
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1.
Using a cast iron 10-inch skillet, sauté onions and celery in olive oil for 5 minutes
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2.
Add carrots, chicken, bay leaf, thyme, rosemary, salt, pepper and chicken broth. Bring to boil, then reduce the heat to simmer and cook for 15 minutes
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3.
Whisk milk/cream with tapioca/arrowroot and add to the filling with the peas. Cook over medium heat while stirring until the sauce starts to thicken. About 3 minutes
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4.
Preheat oven to 425 F
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5.
While the filling is cooking prepare the crust; Place flour, baking powder, salt and rosemary into a bowl and whisk to combine
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6.
Using the large blade on a cheese grater, grate the butter into the flour and mix to combine. Or, cut the butter into small pieces and using a pastry knife cut into the flour. Add milk and using a spatula or your hands work the milk into the dough. Depending on your flour blend, you may need to add 4 - 6 tablespoons of flour. The dough should be moist enough to roll. DO NOT OVERWORK THE DOUGH, or the crust will become hard.
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7.
Shape the dough into a disc and place between sheets of parchment paper lightly dusting each side with flour. Using a rolling pin, roll the dough into approximately 10-inch circle. Using the bottom sheet of parchment paper, carefully place the circle of dough on top of the filling. Cut six small slits in the top to allow the steam to escape and brush with cream. Place the skillet on a baking tray and bake for 30 minutes until the crust is golden
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8.
Cool for 15 minutes before serving
Kristina
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