435 grams AP flour (about 3 cups)
1 teaspoon Kosher salt
¾ pound cold unsalted butter, cut into small pieces
9 tablespoons ice water
Place flour and salt in a food processor. Mix it well.
Add butter and pulse until it looks like course corn meal.
Add the water little by little until it forms a dough.
Shape into 2 disks, one larger than the other, wrap in plastic and refrigerate overnight.
1 whole chicken, poach in chicken stock; cool, remove skin and bones and shred; reserve the broth or stock for later
2 tablespoons olive oil
1½ cups yellow onion, 1/8 inch diced
2 garlic cloves, minced
2 tablespoons flour
2 tomatoes, 1/8 inch diced
1 cup frozen peas
1 cup corn kernels
½ cup green olives with pimentos
1 cup tomato sauce
6 ounces of the chicken stock from poaching chicken
¼ cup heavy cream
½ cup chopped parsley
Salt and pepper
2 ounces cream cheese, cut into small pieces
Heat the oil over medium heat in a large sauté pan. Sauté the onions and garlic until soft but not browned, 3-4 minutes. Add the flour and stir to coat everything, cook, stirring for 2 minutes. Add the rest of the ingredients excluding the cream cheese, mix well and cook until it gets nice and thick; if it doesn’t coat the back of a spoon, add a slurry (1 tablespoon hot water mixed with 1 tablespoon flour) while cooking to help thicken the mixture, stirring well.
Transfer the filling into a large, shallow pan or rimmed cookie sheet and place into the freezer for 15 minutes (stirring once) or the refrigerator for 30-45 minutes to cool.
While the filling is cooling, remove the crust dough and bring to almost room temperature, roll into a nice round large enough to place down into a 9-inch pie pan and up the sides, about ¼ inch thick. Pour all of the cooled filling into the dough. Roll out the smaller dough and place over the top of the filling. Seal the dough all the way around the pan; slit the top 2 to 4 times; brush with a beaten egg yolk and place into the refrigerator for 15 minutes to set before baking.
Bake in a preheated oven at 350°F for 35-45 minutes until the pie crust is a deep golden brown.
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