Chicken Pot Pie

Ingredients:
Filling:

• 2 Boneless, Skinless Chicken Breasts
• 2 Cups Chicken Broth
• 1/2 tsp Salt
• 1 tsp Garlic Powder
• 1 Cup Carrots
• 1 Can Sweet Whole Kernel Corn
• 1 Can Sweet Peas
• 3 Russett Potatoes
• 2 Cups Heavy Cream
• 1/3 Cup All Purpose Flour
• 2 Tbsp Unsalted Butter

Crust:

• 1 Cup Bread Flour
• 1 Cup Water
• 1/2 tsp Active Dry Yeast
• 1/2 tsp Garlic Powder
• 1/2 tsp Sugar
• 2 Tbsp Extra Virgin Olive Oil
• 1/2 tsp Salt

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1. To make the filling:
2. 1. Preheat the oven to 375°. Boil the chicken breasts in 2 cups of water, until cooked. The water will be used for the chicken broth.
3. 2. Remove the cooked chicken breast. Chop the carrots, and dice the potatoes. Add them to the pot that has the chicken broth, and cook them until they are tender.
4. 3. Remove from the heat. In a separate, large sauce pot, melt the butter. Whisk in the All Purpose Flour. Cook the flour and butter for 1 minute and 30 seconds, whisking constantly.
5. 4. Whisk the chicken broth into the pot with the butter and flour mixture.
6. 5. Whisk in the heavy whipping cream.
7. 6. Chop the chicken breasts, and add the chicken breasts, corn, and peas to the sauce pot.
8. 7. Cook for approximately 5 minutes and 30 seconds. Pour the mixture into a brulee dish

1. To make the crust:
2. 1. Heat the water to 100°, and add the active dry yeast and sugar. Let it sit for 5 minutes.
3. IF THE WATER AND YEAST MIXTURE DOES NOT GET FOAMY AFTER 5 MINUTES, THE YEAST WAS OLD OR THE WATER WAS NOT HOT ENOUGH!
4. 2. In a large mixing bowl, add half of the bread flour, Extra Virgin Olive Oil, salt, and garlic powder.
5. 3. Add the water and yeast mixture, and mix well. Then add the rest of the flour and mix well.
6. 4. Let the dough rise for 10 minutes.
7. 5. Roll out the dough on a lightly floured surface. Drape the dough over the brulee dish. Cut an x into the center of the crust using a sharp knife.
8. 6. Bake at 375° for about 15 minutes or until the crust is golden brown.