Butter + Vegetable Ghee Chicken Pie

1. Prepare the Pie Crust
2. Cut the butter into small cubes and chill in the freezer for 10 minutes.
3. If the vegetable ghee is soft, chill it in the fridge until firm.
4. Whisk together the flour and salt in a large bowl, or pulse a few times in a food processor.
5. Add the butter and cut it into the flour until the pieces are about pea-sized.
6. Add the vegetable ghee and continue cutting it in until the mixture looks crumbly with a few visible fat bits.
7. Sprinkle in ice water 1 tablespoon at a time, tossing gently with a fork or pulsing in a food processor.
8. Stop adding water when the dough just holds together when pressed. It should not be sticky.
9. Divide the dough into 2 discs, wrap tightly, and refrigerate for at least 1 hour before rolling.

Prepare the Chicken Filling

2. Use 2 cups of cooked, shredded or chopped chicken.
3. Melt the butter and prepare the filling with the diced onion, minced garlic, carrots, and peas or mixed vegetables.
4. Add the flour and mix.
5. Add the chicken broth and milk, adjusting the milk as needed for the required consistency.
6. Season with thyme or oregano, black pepper, salt, and optional nutmeg or paprika.
7. Combine the chicken with the filling mixture.

Assemble and Bake

2. Roll out the chilled dough and use it to line a pie dish.
3. Add the chicken filling.
4. Cover with the remaining dough and seal the edges.
5. If using, brush the top crust with a mixture of 1 egg yolk and 1 Tbsp milk.
6. Bake at 400°F (200°C) for about 40–45 minutes, until the crust is golden and the filling bubbles