| Preheat oven to 400°F (205°C) | ||||
| 2 Tbs. unsalted butter | sauté veg ~3 min |
fill dish: veg, peas, chicken, sauce |
top crust, egg wash, bake |
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| 1 cup carrot | chop | |||
| 1 cup celery | chop | |||
| 1 cup leeks | slice thin |
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| 1 Tbs. fresh tarragon | chop | |||
| 3 Tbs. unsalted butter | make sauce |
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| 4 Tbs. all-purpose flour | ||||
| 2 1/2 cups chicken broth | ||||
| 1 cup heavy cream | ||||
| 1/4 tsp. salt | ||||
| 1/4 tsp. black pepper | ||||
| 1 cup frozen baby peas | ||||
| 3 cups roast chicken, in chunks | ||||
| 2 cups all-purpose flour | pulse crust |
chill crust dough |
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| 14 Tbs. cold unsalted butter | ||||
| 1 Tbs. cold vegetable shortening | ||||
| scant 1/2 tsp. salt | ||||
| scant 1/2 tsp. sugar | ||||
| 1 egg, for wash | ||||