CHICKEN POT PIE CRUST

1. Place flour and salt into a large bowl. Cut butter into chunks, and add to the flour. Toss lightly to coat.
2. Working quickly, using a pastry blender or  your fingers,  cut the butter into the flour mixture until there are only large pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.
3. Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about 1/2 cup plus a little more) until you have a dough that holds together well, but is not too wet.
4. Squeeze together with your fingertips to make a homogenous dough. Shape into a rectangle, Rest in the fridge for one hour.
5. Roll out the dough on a floured surface into a rectangle, fold it in thirds like a letter, then roll again and repeat the folding. Repeat this process one more time. Shape into a rectangle. Rewrap tightly in plastic, and rest for at least two hours, or preferably overnight, before using.

CHICKEN POT PIE FILLING

1. Preheat the oven to 425˚f / 220˚c. Prepare a dish - I used an enamel pan but anything that holds at least 6 cups is fine.
2. Melt half of the butter in a large skillet or frying pan over medium heat. Add the chopped bacon and chicken. Cook until the chicken is golden brown, and cooked through. Remove and set aside.
3. Return the pan to the heat, melt the rest of the butter in, and add the onion, celery and carrot. Cook gently, stirring often, partially covered, until tender, approximately 20 minutes. Season well with Salt and Pepper.
4. Add the flour and 1/2 tsp salt to the vegetables. Stir well, then add the stock, cream and thyme, and stir until well combined. Fold through the cooked chicken and bacon and stir to combine. Remove from the heat and turn the filling into a dish with a 6 cup capacity.
5. Remove the pie dough from the fridge. Roll out until it is approximately 1/8" (3mm) in thickness. Cut a thick strip (if you are making a lattice, cut your strips for the lattice and use the scraps to seal) and use to place around the edge of the dish to help seal. Brush the strip lightly with egg wash. Cut the remaining dough into strips, and decorate the top with desired lattice. Alternatively leave the piece of dough whole, and make a plain 'lid' for your pie - be sure to cut a small vent to allow steam to escape.
6. Brush the top of the pie all over with egg wash. Bake for 15 minutes at 425°/ 220°c then reduce the heat to 400°f / 200°c and bake for a further 25-30 minutes, or until the pastry is golden brown and the filling is bubbling. Allow to stand 10 mins before serving.

Store leftovers in an airtight container in the fridge.