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1
Cut 1 carrot& 1 rib of celery into large dices,& peel& quarter 1 yellow onion.
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2
In a large stockpot, place the chicken, diced carrot& celery, the 1 quartered onion, 1 bay leaf,& the peppercorns.
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3
Cover with water& bring to a boil over high heat... Lower heat to a simmer& cook the chicken 15 to 20 minutes until tender.
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4
Skim off the foam that may form on the surface.
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5
Remove the chicken from the pot& allow to cool.
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6
Strain the stock into a clean stockpot& reduce over high heat to 3 cups& then allow to cool.
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7
Skin& bone the chicken, discarding the skin& bones.
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8
Cut the meat into 1 pieces& set aside.
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9
Make the pie dough by combining the flour& salt in a medium bowl.
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10
Add the butter& work with your hands until the mixture resembles coarse crumbs.
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11
Using the tines of a fork, stir in the water 1 tablespoon at a time,& work with your hands until a smooth ball forms, being careful not to overwork the dough.
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12
Wrap in plastic& refrigerate for 20 minutes.
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13
Note that you are setting aside the 1 egg beaten with 1 tablespoon of water to be used later as an egg wash.
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14
Peel& dice the remaining 2 carrots, onion,& the remaining 2 stalks of celery.
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15
In a medium pot, blanch the carrots& peas in boiling water for about 2 minutes, until just cooked through.
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16
Drain& set aside.
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17
Preheat oven to 400 degrees.
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18
In a large skillet or pot, melt the butter over medium-high heat.
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19
Saute the onions& celery about 3 minutes until soft.
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20
Add the garlic& mushrooms to the skillet or pot& continue cooking until the mushrooms are soft& give off their liquid, which should take about 5 minutes.
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21
Sprinkle the 1/4 cup of flour into the vegetable to make a roux, cooking for 2 to 3 minutes to slightly thicken.
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22
Add the wine, cream& cold stock, stirring well.
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23
Add the chicken& parsley& season to taste with salt& pepper.
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24
Remove from heat& set aside.
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25
Remove the dough from the refrigerator& place onto a floured surface.
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26
Roll out the dough more than twice as large as the baking dish or pan that you intend to use.
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27
Spray the entire inside of the baking dish with Pam to prevent the crust from sticking.
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28
Gently transfer the dough to the baking dish placing half of the dough into the dish with the other half hanging over, which will cover the top of the pie.
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29
Pour the entire chicken mix into the dish.
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30
Take the overhanging dough& cover the pie, crimping around the entire pie with your fingers.
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31
Brush the top of the pastry with the egg wash (1 egg beaten with 1 tablespoon of water).
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32
With either a fork or a knife, make small slits over the top of the crust.
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33
Bake until the crust is a light golden brown& the contents are hot& bubbly, which should take about 10 to 15 minutes.
