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1
To make the crust: In a food processor, add the flour, salt and butter.
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2
Mix until the ingredients are combined.
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3
With the motor running, slowly add the water-vinegar mixture and mix until the dough begins to gather on itself.
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4
Dump out the dough and form 2 balls.
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5
Wrap in plastic and refrigerate for 30 minutes.
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6
Preheat the oven to 350 degrees F.
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7
In a large saucepan, heat the butter until foamy.
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8
Add the flour, and chicken base, whisking constantly until golden brown, 5 to 8 minutes.
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9
Remove from the heat and whisk in the stock, cream and milk.
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10
Put the pan back on low heat until the mixture has thickened (if the sauce is too thick, add more stock.)
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11
Taste for saltiness.
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12
Whisk in sage, nutmeg, salt (if necessary), and pepper.
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13
Remove from the heat, and in a large bowl, combine with the vegetables and chicken.
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14
Set aside.
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15
Spray a 9 by-13 cast iron dish with nonstick cooking spray.
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16
Roll out the first ball of dough slightly larger than the pan.
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17
Lay the bottom crust in the pan, letting the edges hang over.
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18
Fill with the chicken and sauce mixture.
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19
Roll out the second crust slightly larger than the pan and place on top of the pie.
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20
Wet the edges with some water and crimp the edges of the 2 crusts together.
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21
Roll the extra over and tuck into the pan.
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22
Mix the egg yolks, cream and water to form a glaze and brush on the top of the pie.
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23
Cut a slit in the top to vent the steam and refrigerate for 15 minutes to set.
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24
After setting, place in the oven and immediately turn the temperature down to 250 degrees F. After 45 minutes, increase the heat to 350 degrees F and bake for 15 more minutes or until bubbly.
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25
Let pie rest for 15 minutes before serving.
