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1
In a food processor, pulse 1 1/4 cups of the flour, 1/2 teaspoon of sea salt and sugar.
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2
Add the butter and shortening and pulse till the mixture resembles wet sand.
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3
Add cold water 1/4 teaspoon at a time (up to 1 1/2 teaspoons), and pulse until the dough comes together in a ball.
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4
Remove the dough from the processor and wrap it tightly in plastic wrap.
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5
Let the dough rest in the refrigerator for 1 hour.
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6
Meanwhile, preheat the oven to 400.
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7
Season the chicken with 1/4 teaspoon of sea salt and 1/8 teaspoon of freshly ground pepper.
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8
In a medium nonstick frying pan, heat 1 teaspoon of the extra-virgin olive oil over medium high heat.
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9
Add the chicken breasts and cook for 1 minute.
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10
Turn the chicken, cover the pan, reduce the heat to low and cook for 8 minutes.
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11
Remove from the heat and let it sit, covered, for 10 minutes, then shred the chicken with 2 forks.
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12
In a large nonstick frying pan, heat the remaining 2 tablespoons of extra-virgin olive oil over medium high heat.
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13
Add the onions and cook for 5 minutes, until they soften and begin to brown.
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14
Add the diced potato and cook for 5 minutes.
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15
Add the carrot, red pepper and cauliflower and cook, stirring frequently for 5 minutes.
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16
Add the brandy to the pan and use a wooden spoon to scrape up any browned bits on the bottom.
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17
Sprinkle the remaining 1/2 cup of flour over the vegetables and mix well.
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18
Add the water and stir until the sauce thickens, about 2 minutes.
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19
Remove from the heat and stir in the shredded chicken, heavy cream and frozen peas.
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20
Season generously with sea salt and freshly ground pepper.
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21
Transfer the mixture to an 8-by-10-inch baking dish.
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22
Remove the dough from the refrigerator and place it between 2 sheets of parchment paper.
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23
Flatten it with the palm of your hand, then roll the dough out to a 10-by-12-inch rectangle.
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24
Use the parchment paper to transfer the dough onto the baking dish.
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25
Crimp the edges of the dough or let them hang for a more rustic look.
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26
Place the baking dish on a baking sheet and bake for 35 to 45 minutes, until the sauce is bubbling hot and the pie crust is lightly browned.
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27
Allow the casserole to cool for 10 minutes before serving.
