Lemon and Thyme Quebecois Chicken Pot Pie with Buttery Crust

Method

1. Add lemon zest to the chicken mixture before baking.
2. Preheat oven to 200°C (400°F).
3. In a large pot, cook chicken breasts until no longer pink, then set aside.
4. In the same pot, sauté carrots, celery, and peas until tender.
5. Mix in flour, thyme, salt, pepper, garlic powder, and onion powder, then add chicken broth and milk.
6. Bring to a boil, then reduce heat and simmer until thickened.
7. Stir in cooked chicken and set aside.
8. In a separate bowl, mix crust ingredients and add cold water to form a dough.
9. Roll out dough, place in pie dish, and add chicken mixture.',
10. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.