1/2 cup butter
1 onions diced
4-6 toes of garlic peeled and diced
5-6 large carrots peeled and diced
13 oz small English peas (add how much you like)
2 tbsp flour
2 cups heavy whipping cream
1 whole chicken or 1 pack thighs (6 pack)
Salt- Kosher red Diamond
1-2 tsp Turmeric
1 tsp brown sugar
Cook the chicken in instant pot or boil. Add about 1 cup of water. Season with salt black pepper, garlic powder, and onion powder. Cook till tender. Remove the chicken to a plate too cool. Save the broth. When the chicken is cool. Pick meat off the bone. And tear into bite size pieces.
In a stock pot, melt butter and add onion, carrots, and peas. Cook till the carrots are tender. Add the garlic. Sauté’ till the garlic is aromatic, about 2-3 minutes. Then sprinkle the top with 2 tbsp flour. Stir well. Reduce the heat and add whipping cream. Stir well. Add broth, and seasoning per your preference. I mix it all together and then taste. Then add the chicken. The filling should be consistency of v8. Pour into a 9 x 13 dish. Metal cooks better.
2 1/2 cups flour
2 tbsp sugar
1 tsp salt
2 sticks of butter cut into squares
3/4 cups cold water
Mix with dough hook the flour, sugar, salt, and water for a minute. Stop mixer and add all the cold butter. Mix for a few minutes for the dough to just come together. You should have pieces of butter visible in the dough. Roll into a ball and cover and chill for 30 minutes. Roll out on floured surface to about 9×13. Place onto of the filling in the dish. Place dish on top of baking sheet to catch any drippings. Bake at 350 degrees until the crust if golden brown. 45 minutes to an hour, depending on your oven.