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For the crust:
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1.
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In a food processor place the flour, sugar and cubed butter.
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Pulse the mixture until the butter is well integrated and it resembles the size of peas.
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Add your water a tablespoon at a time and pulse in between each tablespoon.
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You want the mixture to just start to come together.
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It will almost look like saw dust and when you squeeze some of it together it will stay together and not crumble easily.
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2.
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Once the dough sticks together without crumbling easily remove it from the processor and divide into two equal sized piles.
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Add an equal amount of the cheddar cheese to each pile and knead the cheese in gently using the palm of your hands.
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Work the dough into two disks, wrap each in plastic wrap and refrigerate for at least two hours.
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For the filling:
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1.
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In a large saute pan or pot, heat the olive oil over medium heat.
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Add the celery and onion and saute until soft, about 6-7 minutes.
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Youre not looking for brown here so if they start to brown, turn down the heat or you can add a little chicken stock to help them soften.
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2.
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When the onion and celery are soft add the butter and let it melt completely.
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Sprinkle in the flour and whisk it together with the butter.
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This will be what thickens the stock to make the gravy.
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Once the flour and butter are combined, slowly add in the stock while whisking constantly.
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Bring back up to a boil for the full thickening power.
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If this is not as thick as you would like, take a teaspoon of flour and mix it in a small bowl with a little water then add it into the stock mixture.
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Dont forget though that it will thicken more while cooking in the oven.
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3.
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Once the stock mixture has boiled, reduce heat to medium-low and add the seasonings and frozen peas and carrots.
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Let the mixture cook over medium-low for about 5 minutes.
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Turn off heat and stir in the cooked and cubed chicken.
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Place in a container and let it cool in the fridge while you roll out the dough.
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Assembling the pie:
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1.
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Preheat oven to 350 F. Remove your disks of dough from the fridge and let them come to room temperature for about 10 minutes.
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Then roll them out into disks using a rolling pin.
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You want a size that will fit your pie pan that is about 1/8-1/4 thick, depending on what you like.
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2.
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Place the bottom crust into the pan making sure the crust goes up and over the sides of the pan.
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Then add the filling.
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Then add the top crust.
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Crimp the edges of the dough together with a fork and remove the excess dough.
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Dont worry if you have any holes in your dough, just use the extra dough from the edges to patch them up.
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It will all bake together and look pretty in the end.
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3.
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Brush the top of the pie with an egg wash (1 egg mixed with a little water in a small dish) and poke a couple of small holes for ventilation in the center of the top crust.
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Bake at 350 F for about 40-45 minutes or until the crust is a golden brown and the gravy bubbles up a little.
