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1.
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Make the crust: Place flour, sugar, and salt in bowl.
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Whisk together.
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2.
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Dice butter and place into the flour mixture.
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Using a pastry knife, cut butter into flour until it resembles coarse meal.
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3.
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Using a pastry fork add 1/4 cup of the ice cold water into mixture and combine.
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Continue adding water 1 tablespoon at a time until dough just comes together.
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You may not need the full amount of water.
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4.
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Gather dough together.
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Place in fridge covered for 30-40 minutes to chill.
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5.
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Make the filling: Saute onion, garlic, carrots, and celery in olive oil over medium heat for about 5 minutes.
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Add salt and pepper to taste.
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Remove veggies from pan and set aside.
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6.
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In the same pan, melt butter and then add potatoes, chicken stock, and sage.
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Cover and cook for about 15 minutes or until potatoes have softened.
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Season again with salt and pepper.
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7.
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When potatoes are softened, add white wine, milk, half and half, flour, parsley, thyme, and nutmeg to the mixture.
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Whisk to combine and allow to thicken for 5 minutes.
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8.
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Remove from heat and add peas and chicken into the mixture.
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Discard the sprigs of sage.
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Give it a taste and add any additional salt or pepper.
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9.
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Preheat oven to 400 degrees F. Roll out dough on a well floured surface (about 1/8 thick).
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Using a 5 biscuit cutter, cut 8 circles out of the dough.
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Place the dough into four individual pie pans.
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Fill with pot pie filling.
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Cover with remaining dough rounds, and seal edges of the dough by crimping them with your fingers or a fork.
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10.
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Place the pies on a baking sheet and brush crust with the egg wash. Bake for 20 minutes or until golden.
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Serve warm.
