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1
To make the pie dough, put the flour, salt, and sugar in the bowl of a food processor.
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2
Pulse 3 or 4 times to mix.
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3
Add the butter and pulse 6 to 8 times until the mixture resembles coarse meal.
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4
Add 1/4 cup ice water, pulsing just until the dough holds together.
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5
Remove the dough, divide it into 2 equal-size balls, and wrap in plastic wrap.
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6
Refrigerate for 30 minutes to 1 hour.
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7
Preheat the oven to 400 degrees F.
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8
To make the chicken, toss the onion, carrots, and leek with the olive oil on an aluminum foillined baking sheet.
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9
Roast for about 30 minutes, until golden and tender.
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10
Transfer the vegetables to a Dutch oven.
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11
Add the chicken, celery, thyme, white wine, salt, and peppercorns.
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12
Add 8 cups water, enough to cover the chicken completely.
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13
Bring to a boil, then reduce the heat to low and simmer for 1 hour, until the chicken is tender when pierced with a fork.
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14
Remove the chicken from the pot.
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15
When it is cool enough to handle, remove the meat from the bones and shred it, discarding the skin and bones.
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16
Strain the broth through a colander into a large pot and discard the solids.
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17
Stir the tomato paste into the broth and simmer over medium heat until the mixture has reduced to 6 cups, about 40 minutes.
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18
To make the filling, heat the olive oil in a medium skillet.
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19
Add the carrots and onions and saute until they begin to soften, 6 to 8 minutes.
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20
Add the button and shiitake mushrooms and saute for 2 minutes.
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21
Add the peas and cook for 1 minute.
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22
Transfer the vegetables to a bowl.
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23
In the same skillet, melt the butter over medium heat.
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24
Whisk in the flour and cook, whisking constantly, until the mixture is golden brown, about 10 minutes.
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25
Whisk in the thyme, rosemary, and the reserved broth.
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26
Add the shredded chicken and the vegetable mixture and bring to a simmer until the filling thickens, 5 to 8 minutes.
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27
Remove the dough from the refrigerator.
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28
On a lightly floured surface, roll out 1 ball of dough into an 11 x 15 rectangle.
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29
Place the dough in the bottom of a 9 x 13-inch baking dish.
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30
(The dough should come up the sides of the dish.)
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31
Spread the chicken mixture over the dough.
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32
Roll out the remaining ball of dough into a 13- inch round.
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33
Place the dough on top of the chicken mixture.
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34
Using a fork or your fingers, pinch the edges to seal.
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35
Cut a 1-inch slit in the center of the crust to allow steam to escape.
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36
Brush the top crust with the beaten egg.
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37
Place the potpie on a baking sheet and bake until the crust is golden brown and the filling is bubbling, about 45 minutes.
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38
Let cool on a wire rack for 5 minutes before serving.
