Directions

Preheat oven to 400°F.

1. Prepare an 8-by-8-inch casserole dish by lightly coating with butter.*
2. In a large bowl, combine flours, salt, garlic powder and cheese. Grate the cold butter into the mixture and mash with a pie cutter or fork so that butter is integrated fully and broken down into pea-sized pieces. Add whole egg and mix thoroughly, working with hands. Divide dough into two flat discs and wrap with plastic wrap. Chill while preparing filling, at least 10 minutes.
3. Combine chopped potatoes and 1½ cup of chicken stock in a microwave-safe container. Season with salt and pepper. Microwave until potatoes are soft, about 5 minutes. When potatoes are ready, transfer potatoes and stock into a blender and add cheese. Blend until smooth.
4. Heat up olive oil in a large skillet at medium heat and sauté onion, carrots and peas until onions are translucent, about 5 minutes. Season with salt and pepper. Add chopped chicken and thyme and cook for another 3 minutes. Stir in remaining chicken stock.
5. Once vegetables are tender and chicken is warm, turn off heat and blend in potato mixture.
6. Cover a surface with parchment paper and dust with flour. Place dough on surface and flatten with hands. Dust the top of the dough with flour and cover with parchment. Using a rolling pin, roll out dough to desired size. Remove top parchment piece and flip dough onto baking dish lifting from underneath the bottom layer of parchment. Gently press into pan.
7. Add filling to pie and repeat method for top layer of crust. Pinch edges of crust and slit the top to release steam.
8. Bake for 30 minutes, until crust is golden.

*Individual-serve ramekins can also be used.