The Best Chicken Pot Pie

Season the chicken with lime juice, salt, and pepper.

Cook the chicken in a pressure cooker, adding carrot, bay leaf, herbs of your choice, and onion. Cover with water and cook for 20 minutes after it reaches pressure.

In a saucepan, heat the lard and sauté the carrots, garlic, and onion until nicely golden brown.

Add the cooked and shredded chicken to the sautéed mixture in the pan.

Add the all-purpose flour to the filling and then gradually incorporate the chicken cooking broth until the filling reaches the desired consistency.

Prepare the crust by mixing the heavy cream, flour, and margarine. Add a pinch of salt.

Knead the dough until it is smooth and no longer sticks to your hands.

Line the bottom and sides of a pie dish with half of the prepared dough.

Fill the base with the prepared chicken filling.

Cover the filling with the remaining dough, sealing the pot pie.

Brush the entire surface of the pie with a well-beaten egg.

Bake the pie in a preheated oven at 180°C until it achieves a beautiful golden color.