1 LARGE EGG – separated
5-6 TBS COLD WATER – divided
2 CUPS FLOUR
PINCH OF SALT
2/3 CUP BUTTER – cold, cubed
In a small bowl beat egg yolk with 2 tablespoons water. In a large bowl combine flour and salt, cut in the butter until crumbly. Gradually add the beaten egg, tossing with a fork, additional water, just one tablespoon at a time and only as needed, until with the dough you can form a smooth ball.
Divide dough into 2 discs – 1 using ¾ of the dough and the other with the remaining ¼ of the dough. Cover discs and refrigerate for at least 1 hour or overnight.
3 TBS BUTTER
4 CARROTS – medium, peeled, thinly sliced
2 POTATOES, medium, peeled, cut into ½-inch cubes
2 CELERY RIBS -finely chopped
3 TBS FLOUR
PINCH DRIED TARRAGON – or to taste
2 TBS CHICKEN BOUILLON GRANUALES
FRESHLY GROUND BLACK PEPPER – to taste
1 ½ CUPS HALF and HALF
2 ½-3 CUPS CUBED CHICKEN – cooked
1 ½ CUPS FROZEN PEAS
PINCH CELERY SEED – to taste
SALT – to taste
PINCH OF NUTMEG – to taste
In a Dutch oven, melt butter and sauté potatoes, carrots, celery, onion until crisp tender – about 6-7 minutes. Stir in flour, bouillon, tarragon, pepper, nutmeg. Gradually add cream and stir well to combine. Slowly bring to a boil, cook, and stir until thickened. Stir in chicken and peas and taste for seasonings, adding salt, as necessary. Set aside and allow to cool completely.
On a lightly floured surface, roll out the largest disc to fit the bottom and up the sides of an 8-inch springform pan. Allow an overlap. Add cooled, cooked filling. Roll out the smaller disc large enough to cover the top of the pie with a small overhang. Seal and crimp the edges, trimming the excess. Cut a few slits in the dough. Chill for at least 1 hour.
Lightly beat the egg white with 1 tsp water and brush lightly on top of the crust. Sprinkle with celery seed (optional) and place on a paper lined rimmed baking sheet.
Bake at 400º until the crust is golden brown and the filling is bubbly – about 55-60 minutes. Cool on a wire rack for at least 30 minutes before serving.