chicken pot pie

2 lbs chicken breast
2 medium potatoes cubed
2 medium carrots
1/2 medium onion
1/2 lb peas
1/8 teaspoon black pepper
1 tablespoon oil for pan
1 cup water
1/4 cup of flour
1 tablespoon gravy master or the like
pinch of salt
1 crust recipe

Pre heat pan with oil on medium-low heat. Place chicken in pan with chopped onion and carrots.
Let cook for 10 minutes turning ocassionally until carrots begin to soften. Meanwhile prepare crust:

2 large egg yolks ( reserve whites)
1 heaping teaspoon of salt
2 tablespoons cold water
1 2/3 cups all purpose flour
9 tablespoons cold unsalted butter, diced

Preheat oven to 375
Place diced butter in mixer with flour and slowly mix until bits are pea sized.
Add cold water and salt combined. Followed by egg yolks.
Remove dough divide in half and roll each one out separately.
Place one in a regular pie pan and refrigerate.

Remove chicken and cut into cubes. Return chicken to pan to continue to cook. Add peas and black pepper. In separate bowl mix water, flour, gravy master, and salt. Pour over chicken and vegetables. Stir until thinkened. Pour in to bottom crust, place second rolled crust on top
and crimp edges as you please. Cut relief holes in top, brush with egg whites and bake for 25-30 mintues.

serves 4