Chicken Pot Pie

Boil chicken in chicken broth and enough water to cover, half of the diced onion, half the garlic, 2 tablespoons butter and salt and pepper until done. Pull into bite-size pieces and set aside. Strain and reserve 2 cups of broth.

For the crust, cut the cold butter into flour until mixture resembles peas, about 3 minutes. Beat egg, add to flour mixture. Add cold water and vinegar. Mix until just combined. Mold into a ball, flatten to about 1 inch thick and place in a Ziploc bag in the freezer until filling is prepared.

For the filling, melt the butter in a pot on medium-high heat. Add onion and cook until slightly brown and soft. Add garlic and cook an additional minute. Add reserved broth and carrots. Cook until carrots are done. Add cream of chicken soup, peas and ranch dressing and stir until smooth. Add salt and pepper to taste.

Roll out crust on a floured surface until twice the size of a casserole dish (I recommend a shallow 8×8 or similar glass casserole dish). Butter the bottom of the dish and line with half of the crust. Pour in the filling and cover with the remaining crust. Beat the egg white and brush over the crust. Bake at 400ºF for 15–20 minutes until brown.