Ingredients
2 cups all-purpose flour1/4 teaspoon salt2/3 cup cold butter, cubed1/4 cup cold waterFILLING:2-1/2 cups cubed cooked chicken2 cups fresh or frozen peas2 medium potatoes, peeled and cubed3 medium carrots, thinly sliced2 celery ribs, finely chopped1/4 cup finely chopped onion3 tablespoons butter3 tablespoons all-purpose flour1 to 2 tablespoons chicken bouillon granules1-1/2 teaspoons dried tarragonPepper to taste1 cup milk1/2 cup chicken brothAdditional milk
Preparation
In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Set aside a third of the dough. Roll out remaining dough to fit a 2-1/2-qt. baking dish. Transfer pastry to baking dish; trim even with edge; set aside.
For filling, in a large bowl, combine the chicken, peas, potatoes, carrots, celery and onion; set aside. In a large saucepan, melt butter. Stir in flour, bouillon, tarragon and pepper until smooth. gradually stir in the milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into chicken mixture; spoon into crust.
Roll out reserved dough to fit top of pie. Make cutouts in pastry. Place over filling; trim, seal and flute edges. Brush additional milk over pastry.
Bake at 375° for 50-60 minutes or until crust is golden brown and filling is bubbly.
