| 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 |
| 1 cup carrot, chopped | |||
| 1 cup celery, chopped | |||
| 1 cup leeks, thinly sliced | |||
| 1 Tbs. fresh tarragon, chopped | |||
| 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 |
|
| 14 Tbs. cold unsalted butter | |||
| 1 Tbs. cold vegetable shortening | |||
| scant 1/2 tsp. salt | |||
| scant 1/2 tsp. sugar | |||
| 1 egg, for wash | |||