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1.
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To make the crust: Pulse the flour and salt in a food processor briefly.
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Add the butter and pulse until the mixture resembles coarse cornmeal with a few bean-size bits of butter.
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Drizzle over the 3 tablespoons ice water and pulse once or twice; don't let the dough form a mass around the blade.
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Remove the blade and bring the dough together by hand.
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Shape the dough into a disk, wrap in plastic wrap, and refrigerate 1 hour.
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2.
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To prepare the filling: Season the chicken with salt and pepper.
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Melt the butter in a large skillet over medium-high heat.
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Add the onion and cook, stirring, until translucent, about 2 minutes.
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Stir in the potatoes and carrots and cook stirring often, for about 5 minutes.
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Add the flour and curry powder and cook 1 minute longer.
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Pour in the broth, increase the heat to high and bring to a boil.
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Bring back down to a simmer and continue to cook until the potatoes and carrots are almost cooked through, about 5 to 7 minutes.
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Stir in the chicken and cook just until the chicken is firm, about 2 minutes.
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Add the peas and raisins.
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Season with salt and pepper.
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Pour into a 10-inch wide deep-dish pie plate.
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Cool slightly before proceeding.
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3.
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Preheat the oven to 400 degrees F. On a floured surface, roll the dough into a shape that is about an inch larger than the top of the baking dish.
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Roll the crust around the rolling pin and unroll it over the top of the baking dish.
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Pinch the edges to form a smooth edge, pressing against the inside of the rim.
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Cut slits in the center and in 1-inch intervals around the outer rim to allow the steam to escape.
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Stir the egg yolk and cream to blend and gently brush over the pastry to glaze.
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(The dish can be prepared up to 2 days to this point, covered and refrigerated.)
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4.
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Place the pot pie on a baking sheet to catch any overflow and bake until the crust is golden brown and the filling is bubbly, about 30 minutes.
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Let rest for 5 minutes before serving.
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Calories: 744
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Total Fat: 38 grams
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Saturated Fat: 23 grams
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Total Carbohydrate: 69 grams
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Protein: 33 grams
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Sodium: 576 milligrams
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36
Cholesterol: 196 milligrams
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37
Fiber: 6 grams
