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For the filling:.
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Preheat oven to 400F (or temp on package for the ready made dough)
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In a large pan heat olive oil and butter together over medium heat.
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And the onion and carrot, and saute until tender, about 4- 5 minutes at the last minute grate in the garlic.
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Add flour and mix well.
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Stir in 2 cups of chicken stock (the warmer the better) and wisk well.
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Turn the heat up slightly and cook until thickened and bubbly.
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Stir in chicken, peas, potato, salt pepper and hot sauce.
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I sometimes add a few tablespoons, to taste, of Parmesan cheese for a little cheesiness.
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Spray a 2 quart casserole pan with cooking spray and put mixture into pan.
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Directions for pie crust:.
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In a food processor, blend flour, butter (or shortening) and salt until it has the texture of small peas.
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Combine the egg, water and vinegar, in a small bowl and slowly pour mixture into flour while pulsing the processor.
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Combine until a soft ball of dough forms, careful not to overmix.
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Divide dough in half.
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(I usually double the filling recipe and just place the crust on the tops of the pies, but if you want to use both for one pie that is fine.
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).
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Roll out dough and use either one or both for the pie.
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Bake until golden brown, about 25 to 30 minutes Let sit for about 10 minutes then serve and enjoy.
