Delicious Chicken Pie

Directions

• Preheat the oven to 200°C.
• For the dough, in a bowl, mix the flour and salt. 
  Add the chilled butter and mix with your fingertips until you get a coarse crumb texture. 
  Add the ice water, little by little, and mix until a homogeneous mass is formed. 
  Form a ball with the dough, cover it with plastic wrap and refrigerate for 30 minutes.
• In a large pan, heat the olive oil over medium heat. 
  Add the onion and garlic and sauté until soft and lightly golden.
• Add the grated carrot, peas and corn to the pan. 
  Cook for a few minutes until the vegetables are slightly soft.
• Add the shredded chicken to the pan and mix well.
• In a separate container, mix the chicken stock, milk and all-purpose flour until there are no lumps. 
  Pour this mixture into the pan with the chicken and vegetables. 
  Cook over medium heat, stirring constantly, until the sauce thickens. 
  Season with salt, pepper and chopped parsley to taste. 
  Remove from heat and set aside.
• Remove the dough from the refrigerator. 
  On a floured surface, open the dough with a rolling pin until you get a circle big enough to cover the bottom and sides of a pie pan.
• Place the dough in the mold and press gently so that it fits around the edges. 
  Cut off excess dough.
• Pour the chicken filling over the dough in the mold.
• Roll out the rest of the dough and cut strips to make a grid over the filling, or cover the pie with a layer of dough and make small cuts to allow steam to escape.
• Place in the preheated oven and bake for about 30 minutes, or until the crust is golden and crispy.
• Remove the pie from the oven and let it cool for a few minutes before serving.
• Serve chicken pot pie hot or at room temperature, with salad or cooked vegetables, if desired.