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1
Combine 2 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons thyme and sage in a food processor, pulsing until combined.
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2
Add in 2 sticks butter, 4 tablespoons at a time, pulsing after each addition until mixture forms coarse texture.
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3
Slowly add in 6 to 8 tablespoons cold water while machine is running, 2 tablespoons at a time until dough balls up in processor to one side.
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4
Remove dough onto a lightly floured board, cut in half and form into 2 (8-inch) rounds.
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5
Wrap each tightly with plastic wrap and place in the refrigerator.
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6
Chill for 30 minutes prior to rolling out.
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7
Repeat to make second batch of dough.
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8
In large saute pan, melt butter over medium heat; add onions, shallot and celery.
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9
Saute until just starting to brown.
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10
Stir in flour and saute for 2 minutes.
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11
Slowly whisk in hot stock, stirring well.
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12
When bubbly and thickened, about 5 to 6 minutes, stir in chopped chicken, carrots and peas, and sage.
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13
Season, to taste, with salt and pepper.
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14
Remove from heat.
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15
Let cool while rolling out dough.
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16
Preheat oven to 350 degrees F. On lightly floured board, cut the rounds of dough in half.
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17
Roll pieces into 6-inch rounds, about 1/4-inch thickness.
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18
Place a round in the bottom of 4 aluminum pie pans and lightly press the sides and bottom to fit the shape of the pans.
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19
Generously top with filling until full and slightly mounded.
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20
Top with second piece of crust and pinch seams together.
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21
Cut 2 small slits in top.
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22
Brush with egg wash. Place on a baking sheet and bake for 1 hour to 1 hour 15 minutes or until tops are golden brown and filling is bubbling.
