Add your flour, salt, sugar, and butter to your food processor, and pulse a few times to cut the butter into the other ingredients.

Slowly add your water with the processor on low until it comes together into a ball (about 10 -15 seconds).

Divide your dough into two, and shape into balls.

Wrap in plastic wrap and press down to flatten to make it easier to roll out later.

Pop your crusts into the fridge until you’re ready to bake them.

When you're ready to bake, roll out your crusts by placing them between 2 pieces of parchment or wax paper and rolling to about 14 inch circles.

Place one crust in the pan to blind bake, and return the second crust to the fridge to keep cool.

Blind bake the bottom crust by placing a layer of parchment paper on top of the crust and filling with baking beads, uncooked rice, or uncooked beans. Then cook for 15 minutes. and remove from oven.

Top with the remaining crust, pinching the edges to seal off the crust, and cutting a few small holes around the center for venting.

Return to the oven to bake for 25 minutes or until top is golden brown.

Melt butter in your cast iron pan over medium heat.

Once melted, add diced onion, carrots, and celery and cook until onions and celery are translucent.

Sprinkle with 1/4 cup flour and stir.

Add chicken stock slowly, stirring constantly.

Crush up your dried herbs and add them to the pot, and let simmer for about 20 minutes. While this is simmering, you’ll want to roll out and blind bake your pie crust.

Once the filling has thickened up some, you’ll add the chicken, heavy cream, and frozen peas.

Salt and pepper to taste.

Let simmer until your blind bake is done, then fill and top with your top crust.