SKILLET CHICKEN POT PIE CASSEROLE

+Preparing the short pastry:
In the bowl of the robot, pour the flour, a pinch of salt and the butter cut into pieces. Mix everything until you get a sandy mixture.
Continuing to mix, add a little water spoon by spoon until you get a soft ball of dough.
Leave it for an hour in the refrigerator.
Boil 40 cl of water and stir in 2 chicken stock cubes.
Finely chop the stalks of celery and onions.
Peel the carrots and potatoes and cut into cubes.
Cut the chicken fillet into pieces.
In fry pan, heat a little oil.
Fry the onions over low heat.
Add the carrots and celery and cook 2 minutes, stirring often.
Pour in broth & bring to a boil.
Add the potatoes, reduce heat and cook for 10 minutes over low heat, stirring constantly.
In a frying pan, heat a little oil and brown the chicken pieces. Salt and Pepper.
Heat the milk for one minute in the microwave. Add the flour and stir with an electric mixer to avoid lumps.
Pour over vegetables as soon as they are cooked. Leave it on the fire, stirring, until the mixture thickens.
Remove from heat and add meat, salt, pepper and chopped parsley. Mix well.
Preheat oven to 220 (thermostat 7).