Make the crust: Add the flour, butter and salt into a bowl and then by hand or with a pastry cutter, mix the butter into the flour until the butter has integrated into the flour and the dough resembles wet sand. It should lightly crumble when pressed together.
Add the water to the dough mixture a tablespoons at a time until the dough can be pressed together to form a single ball but not so wet as to stick to your hands (you can add a small amount of flour if it becomes too wet). Wrap the dough and place in fridge while you prepare the filling.
Make the pot pie filling: To a large skillet or cast iron add the butter and wait until it melts then add in the onions, celery, carrots, and potatoes with a small amount of salt and allow to cook for 5-6 minutes over medium heat just until the onions have started to soften.
Add the chicken and cook for another 3-4 minutes until the chicken is no longer pink, add the flour and stir for 60 seconds.
Once the flour is cooked and absorbed, turn the flame to low and add the cream and stock and spices, cook for 5-8 minutes until the mixture has thicken to your personal taste (add more stock, water, or flour if this needs to be adjusted). Turn the heat off, add the peas and allow the filling to cool completely.
Once the filling has cooled, heat your oven to 190°C. Divide your dough into two equal halves. Grease a 9" [23cm] round tin and then lightly flour a work surface and roll the dough into two equal sized circles which should be a few centimeters wider than your pan.
Transfer one of the rounds of dough into the bottom of the pan, fill with the cooled chicken mixture and then top with the second round, sealing on the edges with your fingers.
Cut venting holes in the top of your dough in a pattern of your choice then bake for 40-50 minutes until the top of pie is deeply golden brown.
4 servings