Hearty Chicken Pot Pie - cooking recipe

Ingredients

For the Crust
1 1/2 cups all-purpose flour
1 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
2 large eggs, divided
2 -3 tablespoons ice water
For the Filling
1 tablespoon butter
1 large onion, finely chopped
1 teaspoon dried thyme
1 1/2 cups whipping cream
1/2 cup chicken broth
2 tablespoons cornstarch
1 1/2 teaspoons paprika
1 cup frozen sliced carrot
1 cup frozen peas
4 cups cooked chicken, shredded

Preparation

Making the crust:
In a large bowl, combine flour and salt.
Using a pastry blender or 2 knives, cut butter into flour mixture to form coarse crumbs.
Beat together 1 egg and water.
Add to flour mixture; mix until a soft dough forms.
Shape into a disk and wrap in plastic wrap; chill for 1 hour.
Making the filling:
Preheat oven to 400 degrees.
In a large skillet, melt butter over medium heat; add onion and thyme.
Saute for 5 minutes.
Whisk together cream, broth, flour, cornstarch and paprika; add to onion mixture.
Whisk until thick.
Add carrots, peas and chicken to cream mixture; mix well.
Pour into a 6 inch deep-dish pie pan.
On a lightly floured surface, roll out dough into a 12 inch circle.
Place on top of filling; trim excess dough.
Flute edges of pie.
Prick the top of crust with a fork or cut slits to allow steam to escape during baking.
Lightly beat remaining egg.
Brush crust with egg and bake until filling is bubbly and crust is browned, about 30 minutes.