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1
Begin with the pie crust. When making a pie crust, make sure the butter is nice and cold! Just about freezing is even better.
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2
Combine the flour, butter, sugar, and salt in a large bowl.
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3
Mash the ingredients together with a large fork or pastry cutter. Keep mashing until the mixture resembles sand.
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4
Start with 3 tablespoons of water and add in more a tablespoon at a time until you can squeeze a ball of dough in your hand and it doesn't crumble apart.
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5
Scoop the dough out of the bowl and roll in into a ball.
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6
Wrap the dough in plastic wrap and place it in the fridge to rest for a half hour.
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7
In a skillet brown up the 4 pieces of bacon. Remove from the pan to drain the excess grease.
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8
Bring a large pot of salted water to boil and add the diced potatoes. Cook for about 5 minutes just until the potatoes begin to soften up.
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9
Strain the potatoes and set aside.
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10
In a large pot, melt the butter and saute the onions over medium-low heat for 10 minutes until translucent.
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11
Lower the heat and add the flour. Keep stirring for 2 minutes to prevent it from burning.
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12
Add the chicken stock and bring to a boil.
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13
Reduce the heat to a low simmer and keep stirring until the sauce thickens.
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14
Add the salt, herbs de provence, pepper, and heavy cream. Stir to blend the sauce together.
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15
Add the cubed chicken, bacon, carrots, peas, onions and potatoes. Mix well and let the filling simmer for another 10 minutes until potatoes and carrots are fork tender.
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16
Divide the filling into 4 oven proof bowls. Reserve a little bit of the sauce to brush on top of the dough later.
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17
Pre-heat your oven to 350 degrees.
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18
Remove the dough from the fridge and divide into quarters.
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19
Roll out dough to about and 1/8 of an inch thick. I recommend doing this on a piece of parchment paper to make it easier to flip the thin dough onto the top of the bowl.
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20
Cut slits into the dough and brush with a bit of the reserved sauce.
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21
Bake for about 15 minutes until the crust becomes golden and the sauce can be seen bubbling up along the sides.
