Chicken Pot Pie

1 cup flour
1/2 t. salt
1 stick cold butter
2 T. ice water
1 egg yolk

2 chicken breast halves (bone in are awesome if you can get them)
Coarse salt and ground pepper
3 tablespoons olive oil
4 carrots, sliced 1/4 inch thick
1 medium onion, finely chopped
1/4 teaspoon dried thyme leaves
1/4 cup all-purpose flour
2 1/2 cups low-fat (1%) milk
1 package (10 ounces) frozen peas, thawed
2 tablespoons fresh lemon juice

First thing, cube your butter and place it in the freezer while you assemble ingredients. Combine flour and salt in bowl of food processor. Add butter and pulse until mixture resembles course meal. Add egg yolk and water. Mix until dough forms. Wrap in plastic and refrigerate at least 1 hour.

Preheat oven to 400 degrees. Place chicken on a rimmed baking sheet; season with salt and pepper. Roast 25 to 30 minutes. Let cool slightly; shred meat, and set aside.

While chicken is roasting, heat 2 tablespoons oil in a large saucepan over medium. Add carrots, onion, and thyme; season with salt and pepper, and cook until carrots are crisp-tender, 8 to 10 minutes. Add flour, and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens. Remove from heat; stir in peas, lemon juice, and chicken, and season with salt and pepper. Pour filling into a 9-inch deep-dish pie plate.

Roll dough out about 1/2" more than the diameter of your pie plate. Place back in fridge 10 minutes. Place dough on top of filling. Bake until golden and bubbling, about 25 minutes.

Tip: Put a baking sheet or foil under the pie pan to catch anything that may bubble over.