For the Crust:
For the Filling:
1Combine the flour and salt in a large bowl.
2Add the Colavita olive oil and mix until the mixture resembles coarse meal.
3Cut the butter into thin slices and toss in the flour mixture to coat.
4Dribble ice water in, a tablespoon at a time, mixing just until the mixture can
5hold its shape.
6Gather the dough into a ball and divide into two disks. Wrap the disks tightly,
7and refrigerate for at least an hour.
8Roll each piece of dough out to 1/4” thickness, and fold into thirds. Fold into thirds again,
9then one more time, and refrigerate for another hour, or freeze for later use (thaw frozen dough in the refrigerator overnight).
10Unwrap the dough and roll to about two inches larger than the diameter of
11your pie dish. We used 4” mini pie dishes, so roll to 6”. You will have 4 tops and 4 bottoms.
12Slip the bottoms into the ungreased pie dishes, and prick with a fork. Place them all back into the refrigerator while you prepare the filling.
13Preheat oven to 425°.
14Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat and cook, covered for 8-10 minutes. Drain. They vegetables should be tender, but still firm. Remember, you will be baking them again in the oven.
15In a large skillet, heat the Colavita Olive Oil over medium-high heat. Add onion and saute until translucent, 5 minutes.
16Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat.
17Add the chicken mixture to the four pie dishes.
18Place the dough tops over the chicken filling. Trim, seal and flute edges. Cut slits in tops for the steam to escape.
19Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.