Chicken Pot Pie

Filling

• 2 1/2 c cooked chicken (or more!)
• 3 T butter
• 2 Medium potatoes, peeled and cubed small
• 1 c chopped onion
• 1/2 c chopped celery
• 4 sliced carrots
• 1 c sliced mushrooms
• 3 T flour
• 2 T chicken bouillon
• 1 1/2 t tarragon
• 1/2 t pepper
• 1 1/2 c half-and-half
• 1-2 c peas
• 1/2 t celery seed

Pastry

• 1 large egg, separated
• 4-6 T cold water
• 2 c all purpose flour
• 1/4 t salt
• 2/3 c butter

Pastry

Beat egg yolk with 2T water.

Combine flour and salt in a bowl, add butter and cut in until crumbly.

Gradually add gold mixture, tossing with a fork. Add additional water 1 T at a time until dough forms a ball.

Divide in two, 3/4 in one ball and 1/4 in the other, cover and refrigerate 1 hour to overnight.

(I sometimes use 1 1/2 - 2 times the dough to make sure it is thick enough to hold the filling.)

Filling

Sauté potatoes, onion, carrots, celery, and mushroom in butter, 5-7 minutes.

Stir in flour, bouillon, tarragon and pepper.

Gradually stir in cream. Cook and stir until thickened.

Stir in chicken and peas and set aside. Make sure the filling is think enough - it should not be too runny. (I sometimes make additional sauce.)

Assembly

Roll out larger portion of dough to fit bottom and up sides of a 8" springform pan.

Add cooled filling.

Roll out remaining dough and cover.

Trim edges and seal well to base. Cut slits in the top, and decorate with additional dough shapes, if desired. Chill for 1-8 hours.

Cook

Preheat oven to 400° F.

Lightly beat egg white with 1 t water and brush top of pie. Sprinkle with celery seed.

Place pan in a rimmed baking tray.

Bake until crust is golden brown and filling is bubbly, 50-55 minutes.

Cool for 20 minutes before serving.