Old-Fashioned Chicken Potpie

This recipe for chicken pie for comfortable cooking turns out to be easier. Homemade broth gives this classic dish a depth of old-fashioned flavor.
To make the cake, lightly pour 1 cup of flour into dry measuring cups; flatten with a knife. Combine 1/4 cup flour, iced water, and vinegar in a small bowl. Combine 3/4 cup flour and 1/4 teaspoon salt in a large bowl; blend with a baking blender or two knives until the mixture resembles coarse flour. Add the vinegar mixture; stir until smooth. Gently squeeze the mixture into a 5-inch circle on thick plastic wrap; cover with extra plastic wrap. Refrigerate for 15 minutes. Roll out the dough, without removing the lid, into a 13-inch x 10-inch oval shape. Place the dough in the freezer for 5 minutes or until the plastic wrap can be easily removed.Preheat the oven to 400 degrees.To make the filling, bring 2 1/2 cups chicken stock to a boil in a medium saucepan. Add the potatoes and carrots; cook for 2 minutes. Tip the mixture into a colander over the bowl, reserving the cooking liquid.Melt the butter in a large nonstick skillet over medium-high heat. Add the shallots; cook for 3 minutes. Lightly pour 1/2 cup flour into a dry measuring cup; flatten with a knife. Combine 1/2 cup flour and 1/2 cup chicken stock; whisk to combine. Transfer to a large skillet. Add the potato mixture, remaining cooking liquid, chicken, peas, 3/4 teaspoon salt, thyme and pepper. Cook for 10 minutes. Remove from heat; allow to cool slightly. Spoon the chicken mixture into a 1 1/2-quart baking dish greased with cooking spray. Remove 1 sheet of plastic wrap from the dough. Place the dough on top of the chicken mass, pressing it to the edge of the dish. Remove the top sheet of plastic wrap. Cut 5 slits in the top of the cake to allow steam to escape. Gently brush the cake with milk. Bake at 400 ° C for 45 minutes or until golden brown. Let stand for 10 minutes.