DEEP DISH CHICKEN POT PIE

Steps:

• 1. Preheat oven to 375. Crust: In a food processor bowl, combine flour, sugar and salt, add cubed butter and pulse until crumbly. Gradually add water, pulsing until dough forms a ball. Set aside a a little less then half of the dough. Lightly dust counter top with flour. Roll out larger piece of dough to fit a 10" deep dish pie plate or an 8x8 square pan. Transfer pastry to pan, set aside.
• 2. In a large deep skillet or 3 qt saucepan over medium heat, add olive oil. When hot add in onions, celery, carrots and potatoes. Saute 3-4 minutes, add in mushrooms, season with salt and pepper, continue to cook until potatoes are barely tender, stirring frequently. When potatoes are tender, add butter, when melted add garlic, thyme, rosemary, pepper. Stir in flour, cook for 2 minutes stirring occasionally. Stir in chicken stock, chicken soup base, peas and corn, when comes to a boil, remove from heat, add chicken and cream. Stir until smooth and creamy. Taste, add salt if needed. Pour into prepared crust in pan.
• 3. Roll out reserved dough to fit top of pie. Make an egg wash (1 egg beaten with 1 T cream or milk) Brush edges of bottom crust, place 2nd crust over filling, trim and flute or press edges together. Brush top with egg wash. Bake for 45-55 minutes or until golden. Rest 15 minutes, cut and serve.