DIRECTIONS

 1. Prepare dough. Place all ingredients except the water in a food processor and pulse until all butter is broken up and   dispersed throughout the flour resembling course meal. Add the 3 tablespoons ice cold water and pulse until dough   begins to form. Remove dough from processor and form into a bowl. Wrap with plastic wrap and refrigerate for at   least 1 hour.

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 2. Prepare chicken. Wash chicken and pat dry. Mix olive oil, rosemary, garlic powder, salt and pepper in a mixing   bowl. Prepare a roasting pan lined with tin foil and set aside. Dredge each piece of chicken in the oil/herb mixture and   thoroughly coat. Line the seasoned chicken on the roasting pan and roast at 375 degrees until temperature gauge reads   175 degrees for each strip of chicken. Once cooked, remove from oven, cube and set aside.

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 3. In a Dutch oven, melt the 5 tablespoons of butter over medium-high heat. Add the onions, carrots and celery, garlic   powder, salt and pepper, cook for 5-7 minutes. Add the 1/2 cup flour and stir to coat all vegetables. Add broth one cup   at a time and stir to incorporate after each pour. Bring mixture to a boil and then simmer until mixture thickens.   Meanwhile, remove dough from refrigerator and roll out on floured surface to 1/4-inch thick. Stir in chicken,   rosemary, and peas. Place dough over top of mixture and cut slits to allow steam to escape while baking.

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 4. Bake at 375 for 40 minutes. Allow to cool for 15 minutes, garnish with rosemary and serve.

**After the filling mixture is cooked, you can distribute it equally into individual oven proof dishes, cover with individual pieces of dough cut to fit each and bake. (Depicted in the picture).