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["Make the crust", "Put flour & salt in food processor and pulse to blend. Add butter and pulse until the butter pieces are the size of peas, 10-12 pulses. Drizzle 3 T cold water over mixture. Pulse until dough forms moist crumbs that are just beginning to clump together, 8-9 pulses more.", "", "Turn crumbs onto a large piece of plastic wrap and gather into a pile. With the heel of your hand, gently smear the dough away from you until the crumbs come together. Shape dough into a 4"" square, wrap tightly in plastic, and refrigerate until firm, at least 2 hours.", "", "Make the filling", "Heat 2 T of the oil in a 7- to 8qt Dutch oven over med-high heat until very hot. Generously season chicken with salt and pepper. Working in 2 batches, brown chicken well on both sides, 4-5 min per side, adding 1 T oil with the 2nd batch. Transfer chicken to a cutting board and cut into 3/4-1"" pieces Put chicken in a large bowl.", "", "Add 1 T oil to pot and heat over med-high heat until hot. Add mushrooms. Cook without stirring for 1 min. Continue cooking, stirring occasionally, until well browned, 3-4 min. Transfer mushrooms to the bowl of chicken.", "", "Reduce the heat to medium and add the remaining 1 T oil and then onions and carrots to the pot. Cook, stirring occasionally, until the edges are browned, 8-9 min. Add garlic and stir constantly until fragrant, about 30 seconds. Scrape vegetables into the bowl of chicken and mushrooms.FINISH ABOVE"]
