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Pie Crust: In your food processor, place the flour, salt, and sugar and process
until combined. Add the cold butter and process (using the pulse button), until the mixture
is crumbly (resembles coarse
meal). Pour the ice water, one tablespoon at a time, through the feed tube,
and process (pulse) just until the dough is moistened and starts to clump together when pinched (it should not be a solid
ball of dough). Turn the dough out onto your counter and gather into a ball. Flatten
into a disk, cover with plastic wrap, and refrigerate for about
30 - 60 minutes, or until firm enough to roll out.
(The pastry can be refrigerated for a few days or frozen for a month. If frozen,
defrost in the refrigerator overnight before using.)
Meanwhile prepare the Chicken
Filling: Heat the oil and butter in a large skillet over medium high heat. Add
the onions, celery, carrots, and mushrooms and saute until the onions are
translucent and the carrots and celery are tender crisp. Season with about 1/4 -
1/2 teaspoon (1-2 grams) of salt and 1/2 teaspoon (2 grams) of black pepper. Add the wine
and simmer rapidly until the wine has evaporated. Then add the flour and stir
over medium heat for about two minutes making sure all the vegetables are coated
with the flour. Gradually add the chicken broth and stir until smooth. Let simmer for
about five minutes. Stir in the tarragon and thyme. Then gradually add
the cream stirring to combine. Stir in the frozen peas and chicken. Simmer until the peas are cooked.
Taste and add more salt and pepper if needed. Finally, stir in the chopped
parsley.
Divide the filling equally
among your pie pans. Let cool to room temperature while you roll out your
pastry.
Preheat your oven to 375
degrees F (190 degrees C).
When chilled, remove the pastry from
your refrigerator, and divide into 4 - 5 equal pieces (depending on the size of the
pie pans you're using). On a lightly floured surface, roll out
each round of pastry to cover your pans. To
prevent the pastry from sticking to the counter and to ensure uniform thickness,
keep lifting up and turning the pastry a quarter turn as you roll (always roll
from the center outwards). When the pastry is rolled to the desired size, cut
three slits in the center of the pastry so the steam can escape during baking.
Gently place the pastry over
the chicken filling. Lightly press the pastry around the edges of the pan to
seal and then press the edges of the pastry with the tines of a fork.
Brush the tops of the pastry
with an egg wash (whisk one large egg with 1 tablespoon cream) and sprinkle with
some grated parmesan cheese, if desired. Place your Chicken Pot Pies on a large
baking sheet and bake for about 30-35 minutes or until the pastry is golden brown and the juices are bubbling. Let cool about 10
- 15 minutes before serving.
The Chicken Pot Pies can be
frozen. Freeze uncovered and then put in an airtight container and return to
freezer. Can be frozen for a couple of months.
Makes five - 5 inch (12.5 cm) or
four - 6 inch (15 cm) Chicken Pot
Pies.
Note: You can make one
large Chicken Pot Pie. Use either a 9 or 10 inch (23 - 25 cm) deep dish pie plate.
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