1 3/4 cups all purpose flour
1/2 teaspoon of salt
5 tablespoon of unsalted butter chilled
4 tablespoon of water
2 tablespoon butter
1 cup chopped carrot
1/2 cup chopped onion
1/2 teaspoon chopped fresh thyme
2 cups fat free lower sodium chicken broth
1/3 cup all purpose flour
1/3 cup water
2 cups dicedcooked chicken
1/2 cup frozen petit peas
1/2 teaspoon salt
(2 cups cubed potatos) Optative
To make crust:Combine the flour and the salt in a large bowl, add the butter an cut with a pastry blender until the mixture resembles coarse meal, add the 4 tablespoon of ice water, stir just until moist. Press mixture gently and make a ball. Cover with plastic wrap. Chill by 30 minutes.
If you feel dough is stick add a little more flour to roll.
Roll dough into a rectangle on a floured surface.
Preheat the oven at 180|° c
Melt 2 tablespoon of butter in a pot, add carrot, onion and thyme,cook 8 to 10 minutes until the vegetables are soft , add broth and potatos (if you add potatos) bring to a boil.
Cover ans simmer 10 minutes.Combine flour and 1/3 cup water in a small bowl, stir with a whisk until smooth.
Return potato nixture to a bowl.Add flour mixture into potato mixture, stirring constantly Cook 1 minute until the mixture thickens. Stir in chicken and peas, salt and pepper. Spoon chicken mixture into glas or ceramic baking dishes, coated with cooking sray.
Place dough on top of chicken mixture pressing the edges. Cut 4 slits in top to allow steam to escape.
Gently brush the cruat making a mixture of yolk and milk.
Bake by 45 to 50 minues or until golde and bubbly.