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1
To make the pastry: Combine the flour, salt and lard in a mixing bowl.
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2
Using two knives or a pastry blender, cut the flour and lard together, reducing the lard to pieces about the size of large peas.
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3
Add the ice water, mix together and gather the mass into a ball.
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4
The mixture should be quite moist and pliable, but not sticky.
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5
If sticky, knead in a little more flour.
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6
Cover the pastry in plastic wrap and refrigerate for at least an hour, or until firm.
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7
Divide the pastry in half and roll each piece out on a floured board to about 1/8-inch thickness and about 12 inches in diameter.
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8
Fit one into a 9-inch shallow Pyrex pie dish, trimming the excess.
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9
Reserve the other pastry circle for the top.
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10
Refrigerate until ready to use.
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11
Preheat the oven to 375 degrees.
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12
Season the chicken legs with salt and pepper and place them, skin side up, in a small roasting pan.
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13
Bake for 35 minutes on the top rack of the oven.
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14
Remove from the oven and cool.
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15
Remove any fat from the pan and de glaze the cooking juices with 1/4 cup of water.
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16
Set aside.
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17
Remove all the meat from the legs and discard the skin and bones.
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18
Dice the meat and set aside (you should have about 2 heaping cups).
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19
Melt the butter in a skillet.
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20
Add the carrots, leeks, mushrooms, 1/2 cup water, thyme and a pinch of salt.
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21
Bring to a boil, reduce to a simmer, cover and let the vegetables sweat for 5 minutes.
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22
Stir in the flour and cook for 3 minutes.
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23
Then stir in 3/4 cup of milk and the deglazed cooking juices.
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24
Raise the heat and allow the mixture to thicken, stirring constantly.
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25
Reduce the heat and simmer another 3 minutes.
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26
Remove the pan from the heat and stir in the chicken and the peas, adjusting the seasonings.
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27
Pour the mixture into the pastry shell.
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28
Cover with the remaining circle of dough, trim off the excess and press the edges gently with the tines of a fork to seal.
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29
Combine the egg with the remaining milk and brush over the entire surface of the pie.
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30
Cut a small hole in the center of the dough and bake for 50 minutes or until brown on top.
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31
Remove from the oven and cool for 10 minutes before serving.
