Something easy for dinner tonight, using a family secret pie pastry recipe. Here's a rare recipe of something that doesn't have that many components.

-Whole roasted chicken, deboned and cubed (Any online recipe will work, but SAVE THE JUICES)
-2 large carrots, large dice
-1 russet potato, diced
-250g frozen green peas
-1 large shallot or two small shallots, small dice
-4 cloves garlic, minced
-1oz dried morel mushrooms
-1oz dried shiitake mushrooms
-2 pieces whole cardamom
-1 dried ancho chile
-500ml chicken stock (preferably homemade)
-250ml milk
-175ml heavy cream
-white wine, to deglaze
-apple cider vinegar, to deglaze
-4oz demiglace or reduced beef stock
-reserved roast chicken juices
-Fleur de sel, to taste (de camargue)
-fresh ground black pepper
-4oz butter
-2tbsp grapeseed oil
-175g AP flour, unbleached

1. Prepare vegetables.
2. Boil chicken stock, then when boiling, turn off heat. Add in all mushrooms, juices from roasting chicken, cardamom, and ancho chile. Infuse for 30 or more minutes.
3. When stock is infused, strain out everything inside, and extract the mushrooms. Chop finely. Heat oil and butter in a large stock pot. Add garlic and shallot, cook until fragrant. Add carrots and mushrooms, then saute until shallots are translucent.
4. Stir in flour until no longer visible. Add in a splash each of vinegar and wine. Scrape the bottom of the pan rigorously, and cook until sizzling goes to normal
5. Add the demiglace, stock, milk, and cream. Stir, then add potatoes. lower heat and place a lid. Simmer for 10-20 minutes, or until potatoes and carrots are fork-tender. Uncover, salt and pepper, and taste sauce until you feel it is just a bit more salty than you like
6. Preheat oven to 240 degrees C (around 465 Fahrenheit)
7. Roll out your disappointing, normal pie dough to 2mm thick. Make sure it will fit over a 22x23 cm glass baking dish. (roughly 9x13 inch)
8. When oven is preheated, pour sauce into the glass dish, leaving 1cm of room around to top, to prevent boiling over. Cover with rolled out pie dough, then press into sides. Brush with heavy cream and sprinkle fleur de sel over the top (optional). Bake for 27 minutes, checking frequently for burns and drippage (there shouldn't be that much if sealed correctly).
9. When baked, leave pie out to cool for 15 minutes, to rethicken sauce. Serve warm, or eat it right out of the oven if you like, who am I to judge?