Chicken Pot Pie

In a food processor, add flour salt and butter. Pulse
until you get the texture of fine breadcrumbs. With
the processor running, slowly drizzle in cold water
until it forms a ball. Remove from the processor, shape
into two equal balls and wrap in plastic wrap.
Refrigerate.

Heat the butter over medium high heat in a large
skillet. Add the onions, carrots, celery and garlic and
cook until tender stirring occasionally. Whisk in the
flour, salt, pepper, thyme, parsley, chicken broth, and
heavy cream. Whisk until there are no flour lumps and
then simmer over medium-low heat for 10 minutes or
until sauce has thickened. Stir in chicken and frozen
peas. Remove from heat and set aside while you work
on the pie dough.

Preheat oven to 425 with the rack in the center of the oven.

Lightly butter a 9inch pie plate. Remove one ball of dough from the fridge. Roll out on a floured surface to 1/8 inch thickness. Cut a circle from the dough 1/2 inch
larger than your pie plate and place in plate allowing to hang over the edge. Place a circle of parchment larger than your pie plate over the pastry, pour dried beans
in the center to weigh down, and bake for 12 minutes. Remove from the oven and remove the parchment and beans. Prick the bottom of the crust with a fork,
return to oven for 5 minutes. Remove from the oven.

Remove the other dough from the fridge and on a floured surface, roll into a 10 inch circle. Fill the cooked
crust with filling. Brush the edges of cooked crust with egg. Top with pastry circle, press the edges into the baked crust with a fork. Brush with egg and cut a few
slits in the center of the top crust. Bake for 15 minutes, or until golden brown.