Chicken & Lentil Pot Pie

Directions

1. Preheat oven to 400˚F (200˚C). Place chicken thighs in 9x13 inch (22x33 cm) roasting pan. Drizzle with 2 Tbsp (15 mL) olive oil, season with salt and pepper, and roast for 30 minutes. Remove from oven and let cool. When easily handled, chop into large dice and set aside in large bowl. Reduce oven temperature to 375˚F (190˚C).
2. Meanwhile, warm a Dutch oven over medium-high heat and melt the butter. Add onion and cook for about 10 minutes until translucent. Add flour and mix well with a wooden spoon. Cook for 2 minutes, constantly stirring. Add stock and increase heat to high. Bring sauce to a gentle boil, stirring constantly until it thickens. Remove from heat. Stir in dried sage and lentils and stir well.
3. In the same large bowl that contains chicken, add carrots, corn, celery, herbs, salt, and pepper. Pour in cream sauce and stir well until everything is evenly coated with sauce.
4. To make pastry: mix flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening. Pulse until the fat is the size of peas. With the motor running, add the ice water, process only enough to moisten the dough and have it come together. Dump the dough onto a lightly floured surface and knead into a ball. Wrap in plastic and chill for 30 minutes.
5. Pour the filling into a 9x13 inch (22x33 cm) baking dish.
6. Lightly dust counter with flour and roll dough into a large rectangle a little larger than the 9x13 inch (22x33 cm) pan. Fold it in half and drape over the filling. Crimp the dough to the sides of the baking dish.
7. Beat together the egg and water. Brush this over the pot pie. Cut three vents in the centre. Place on a baking sheet and into the lower third of the oven. Bake for 1 hour, until crust is golden brown and filling is bubbling.