Chicken Pot Pie

Directions

1. 1
   Dough Preparation:
2. 2
   Mix the flour and a pinch of salt.
3. 3
   Add pieces of butter and mix with fingertips to obtain a crumbly dough.
4. 4
   Mix in the parmesan cheese.
5. 5
   Make a well in the middle of the flour, add the whisked egg and 30 millimeters of cold water.
6. 6
   Mix with your fingertips to obtain a smooth dough.
7. 7
   Shape the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
8. 8
   Filling Preparation:
9. 9
   In a large saucepan of boiling salted water, cook the potatoes, carrots, and parsnips for 10 minutes or until they are tender.
10. 10
    Drain the cooked vegetables.
11. 11
    White Sauce Preparation:
12. 12
    In a saucepan, melt the butter and brown the garlic.
13. 13
    Remove from heat and stir in the flour.
14. 14
    Retutn to heat and cook on low heat for 2 minutes.
15. 15
    Gradually add the stock, stirring constantly until the sauce thickens a bit.
16. 16
    Season with salt and pepper. Set aside.
17. 17
    Cut the bacon and chicken into small pieces.
18. 18
    In a skillet, saute the bacon and chicken breasts.
19. 19
    Preheat oven to 360F.
20. 20
    Divide the dough in 2 pieces.
21. 21
    Roll out 1 piece of dough and spread it in a round baking dish.
22. 22
    Add the cooked vegetables, zucchini, chicken, bacon, white sauce, and chives.
23. 23
    Roll out the other piece of dough, place on top of the pie leaving a 2/3 centimeter overhang. Wet the overhang with a little bit of water and fold it inwards while squeezing so the dough to sticks to the edge.
24. 24
    Make a few small cuts in the middle of the top piece of dough for better cooking.
25. 25
    Brush the dough with a beaten egg diluted in a little bit of water or milk.
26. 26
    Bake for 45 minutes. If the dough is browns too much before the end of the cooking time, cover the pie with aluminum foil.