HEARTY CHICKEN POT PIE

Steps:

• Making the crust:.
• In a large bowl, combine flour and salt.
• Using a pastry blender or 2 knives, cut butter into flour mixture to form coarse crumbs.
• Beat together 1 egg and water.
• Add to flour mixture; mix until a soft dough forms.
• Shape into a disk and wrap in plastic wrap; chill for 1 hour.
• Making the filling:.
• Preheat oven to 400 degrees.
• In a large skillet, melt butter over medium heat; add onion and thyme.
• Saute for 5 minutes.
• Whisk together cream, broth, flour, cornstarch and paprika; add to onion mixture.
• Whisk until thick.
• Add carrots, peas and chicken to cream mixture; mix well.
• Pour into a 6 inch deep-dish pie pan.
• On a lightly floured surface, roll out dough into a 12 inch circle.
• Place on top of filling; trim excess dough.
• Flute edges of pie.
• Prick the top of crust with a fork or cut slits to allow steam to escape during baking.
• Lightly beat remaining egg.
• Brush crust with egg and bake until filling is bubbly and crust is browned, about 30 minutes.