INGREDIENTS
FOR THE FILLING:
6 tbsp
Unsalted Butter, Divided
1 cup
Chopped Celery
1 cup
Chopped Carrot
1 cup
Diced Potato
2 cups
Chopped Yellow Onion
1/4 tsp
Dried Thyme
1/4 tsp
Dried Rosemary
1/2 tsp
Salt
1 cup
Peas (Frozen Is Fine)
2 cups
Diced Cooked Chicken
1/2 cup
Flour
3 cups
Chicken Stock
FOR THE CRUST:
3 3/4 cups
All-purpose Flour
1/2 tsp
Salt
3 sticks
Unsalted Butter, Cubed
1/2 cup
To 2/3 Cup Cold Ice Water, As Needed
1
Egg, Beaten With 1 Tablespoon Water (Egg Wash)