Instructions

For the Pâte Brisée

Begin by cubing butter, then placing in the freezer for 20 minutes before forming dough.

In the bowl of a food processor fitted with either a plastic or metal blade, add flour, salt and sugar.

Pulse until all lumps are broken and ingredients are well-mixed.

Remove lid, scatter butter around the bowl evenly and replace lid.

Pulse until lumps are the size of nickels.

Add ice water a little at a time and pulse until dough comes together around blade.

Remove contents to a lightly-floured work surface and shape into a ball.

Knead quickly with the heel of your hand to check for butter lumps and re-shape into a ball.

Using a dough scraper, slice ball in half, wrap each half tightly in plastic wrap and press into a disc.

Place in the fridge and allow flour to absorb liquid and relax for at least an hour.  Dough can also be frozen at this time.

For the Pie Filling

Begin by poaching chicken.  Bring water to a boil and add chicken carefully.

Poach for 20 minutes, remove chicken and allow to cool before cutting into cubes.

Keep water (now chicken broth) boiling because you'll be adding vegetable scraps from your mirepoix to make white stock.

Prep mirepoix: chop 3 carrots, 2 stalks celery and 1-2 onions into a fine dice (making sure each piece is roughly the size of a pea).  Combine and set aside.  *Save all scraps for the stock and add them at this time.

Make roux: in a large cast-iron skillet (or any large heavy-bottomed skillet or saucepan) add butter and mirepoix and cook for 5 minutes.

Add flour and whisk or stir to incorporate and coat each vegetable in flour, breaking up any lumps that you see.

Cook for 2 minutes.

After 2 minutes, add spoonfuls of hot white stock to the center of the skillet, whisking after each addition for 30 seconds to a minute to ensure that the roux (now sauce) is smooth and lump-free.

Continue to add stock until the sauce resembles gravy.

Add chicken and mushrooms and turn gently to coat.

Add thyme and peas and combine again.  Set aside to cool and preheat oven to 400 F.  Make sure to taste once cooled and add salt and pepper to taste, starting with 1/2 tsp of each and working up as needed.

Roll out dough

On a floured surface, work with one disc of dough at a time.  Remove from plastic and reshape.  If the dough is too cold, allow it to sit for 20 minutes, then try again.  *Dough should not crumble when rolled out.  It should be soft and elastic.

Using a floured rolling pin, work gently to pound out dough in a clockwise motion until easy to work with and 1/2 inch thick.

Working from the center outward, press gently as you roll pin, making sure to rotate dough disc often to prevent sticking.  Roll dough to 1 inch past the diameter of the pie pan you're using, using your pan as a reference.

Sprinkle flour lightly in the center of the disc, fold into quarters to transfer and place corner of folded dough in the center of your lightly buttered pie pan.

Unfold dough, arrange symmetrically in your pan and press into the bottom of the dish.  At this point, dough should still be cold to the touch.

Crimp edges or design in any way you like and return to the freezer to chill for 30 minutes.

Remove from the freezer and pierce the bottom of the dough with a fork.

Place in your 400 F oven for its initial baking.

Bake until browned but not completely cooked, about 20-25 minutes.

Remove, allow to cool while you roll out your dough topper (if desired).

Add pie filling, add dough topper (if using) and cut slits if needed.

Brush with egg wash (if desired--1 yolk + 1 Tbsp milk) and place in the oven to finish baking.  At this point you'll want to reduce the oven temperature to 350 F for the remainder of baking.

Pie is done when filling is bubbling and dough is browned and hollow-sounding when tapped.