Double crust chicken pot pie (Tarta de pollo)

For me chicken pot Pie is to every time or any season and I love to make it.
If you like an old fashioned chicken pot pie, with a flaky homemad crust you would love this recipe.

From one of my recipe Book

Ingredients

Crust

2 1/2 cups all purpose flour
1 teaspoon salt
3/4 cup cold butter in cubes
1 yolk
1/2 cup cold water

Filling

2 cups shreded cooked chicken
1/2 cup cream
2 tablespoon butter
1/3 cup chopped onion
1 green onion chopped
2 cups frozen mixed vegetables thawed
1 3/4 cups chicken broth
1/3 cup all pupose flour
1 teaspoon salt
1/4 teaspoon pepper
1 pinch of sugar

Method

In a medium bowl mix flour and salt.
Slowly add the cold butter, diced and form crumbs with
yours fingertips. Mix egg yolk with water and add to the dough.
If necessary add a little flour.

Make a ball with the dough wrapped in film and refrigerate 1 hour.
While the dough is in the fridge you can make the filling.

Preheat oven to 180 ° C (360 ° F)

Filling

In a saucepan melt butter over medium heat add chopped onions and green onion, cook 2 minutes stirring frequently until tender.
Stir in flour salt, pepper and pinch of sugar.
Gradually stir in broth and cream cooking and stirring until blubbling and thickened.
Stir in chicken and mixed vegetables.
Spoon chicken mixture into crust lined pan.

On a floured work surface roll out dough with rolling pin and then unroll over dish allowing dough to fit into bottom and completely up the sides .
Fill crust with cooled chicken filling remaining piece of dough and place over the top.

Brush with egg and cut a few slits in pastry to permit steam to escape. Place dish on baking sheet.
Bake until crust is golden brown and filling is blubbling around edge. about 45 minutes. Let cool 15 minutes before serving.

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