Chicken Pot Pie With Sage Crust

What you will need:
Large Stock Pot
Whisk
Medium Size Mixing Bowl
Tongs or Fork
Rolling Pin
Cutting Board
Pastry Cutter or 2-Knifes
Measuring Cup and Spoons
Large Baking Sheet lined with either Aluminum Foil or Parchment Paper
2-Casserole Baking Dishes 11x8.5 (2.5 Quart)
Platter or Plate Large
Oven Mitts
Hand Sifter or Large Spoon
Pastry Brush *If you have one*
Medium Size Frying Pan *Non-Stick Teflon works well*

Chicken Stock:
6-Chicken Breasts Bone-In
2-Teaspoons Salt

Filling:
4-Large Carrots cut into coins *Remove tops and tips*
8-Cups of Home Made Chicken Stock or store bought low sodium is fine
1 16-Ounce Corn Kernels Frozen
1 14-Ounce Pearl Onions Frozen
1 14-Ounce Peas Green Sweet Frozen
1-Broccoli Head Fresh, Small Cut Into Florets
1-Teaspoon Chicken Bouillon Paste or Cube
1/2 Teaspoon Black Cracked Pepper
1/2 Teaspoon Salt *I use Ground All-Purpose Sea Salt*
1 1/2 Teaspoons Parsley Dried

Pie Crust Ingredients:
1/2 Teaspoon Sage Dried
3-Cups of All Purpose Flour Unbleached
1/2 Cup Shortening
1-Stick of Butter Cold Cut Into Slices
1/2 - 2/3 Cup Ice Water
1 1/2-Teaspoons Salt
1-Teaspoon Baking Powder

Egg Wash:
1-Egg Small Beaten With 1-Tablespoon Water

Roux Ingredients:
3/4 Cup Heavy Cream
3/4 Cup All Purpose Flour Unbleached
1 1/2 Butter Sticks Cold *12-Tablespoons*

Stock Directions:
Wash your Chicken Breast under cold water and pat dry with a clean cloth.  Put the chicken into a large Stock Pot, fill 3/4 of the way with water or until it just covers the chicken, add 2-Teaspoons Salt. Boil chicken for about 40-Minutes.  Check the chicken to make sure there is no pink inside, you can prick it with a fork and open up the meat.  If no pink, remove the chicken from the water with your tongs and set aside on a large platter - plate. Skim off the fat with the Hand Sifter or use large spoon. Discard the fat.

When the chicken has cooled enough to handle, remove the meat from the bones, discard bones and skins.  Now cut the chicken into medium sized chunks-cubes.  The cuts don't have to be exactly the same size.  When done set aside.

Keep 8-Cups of the Stock water, discard the rest.  If you don't want to do this you can use store bought Chicken Stock low sodium instead. Add in all of the Vegetables, Bouillon, Salt, Pepper and Parsley that are listed in the *Filling Ingredients* to the stock water.  Let the vegetables cook on medium heat for about 10-15 minutes or until the Carrots are tender but not falling apart.  Now add in your chicken chunks and stir well.  Drop the heat down to low and let simmer, now make the Pie Crusts.

Pie Crust Directions:
In your large bowl add all ingredients except for the water.  Flour, Salt, Pepper, Baking Powder, Sage, Shortening and Butter.  Take your Pastry Cutter or use two knives and cut in. blend until mixture forms little pieces that resemble little pebbles or peas. Add in the ice water a little at a time, continuing to use the pastry cutter.  Add in only enough ice water to make the dough come together, form.

Now sprinkle some flour onto a cutting board or a flat surface, take the dough out of the bowl and kneed it into a ball. Now cover completely with the Plastic Wrap and refrigerate for 30-minutes. Now make the Roux.

Preheat your oven to 350-Degrees Fahrenheit

Roux Directions:
On another burner use your medium size frying pan and set to medium heat.  Add in the Roux ingredients, first adding the butter, let it melt completely.  Drop the heat down to low, add in the flour and whisk well, this will form a paste.  Once the paste has been formed, slowly add in the Heavy Cream a little at a time while continuing to whisk.  Keep whisking until this thickens and becomes smooth.  Once this has thickened, stir it into your vegetables, chicken and stock until well incorporated.  Divide your Filling mixture in to the the two-Casserole Baking Dishes and set aside.

Egg Wash Directions:
In a small bowl crack open the egg and add the water, whisk well.

Taking your Pastry Brush, dip it into the egg wash and run it along the inside and outside edges of the Casserole Dishes and then set aside.  Take the dough out of the refrigerator, remove and discard Plastic Wrap, divide the dough ball in half.  Using your Rolling Pin, roll out each ball so it is big enough to fit over top of the Casserole Dishes leaving a little bit of over hang no more than a 1/2-inch or so.  Roll the flattened dough onto the rolling pin then place over the Casserole Dish. Roll the dough over top of each Casserole Dish, press the dough into the sides of the Casserole Dish and pinch all away around the sides.  Now take the rest of the Egg Wash and brush all over each pie. Using a knife, make 6-slits into the dough, 3-on each side, do this to both pies.

Place each of the Casserole Dishes onto the lined Baking Sheet and then place into your oven for an hour or until the crust is a nice golden brown color.  Once golden brown, carefully remove the pies from the oven while wearing Oven Mitts, place on to a heat resistant flat surface.  Let stand - cool for about 10-15 minutes, serve in bowls.  Enjoy!