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1
Cut 1 carrot and 1 stalk of celery into large dice, and peel and quarter 1 yellow onion.
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2
In a large stockpot, place the chicken, diced vegetables, onion, 1 bay leaf and peppercorns, cover with water, and bring to a boil over high heat.
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3
Lower heat to a simmer and cook the chicken until tender, 20 to 30 minutes, skimming the foam which may form on the surface.
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4
Remove the chicken from the pot and let cool.
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5
Strain the stock into a clean stockpot and reduce over high heat to 3 cups, then cool.
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6
Skin and bone the chicken, and discard.
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7
Cut the meat into 1-inch pieces and set aside.
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8
Make the pie dough by combining the flour and salt in a medium bowl.
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9
Add the butter and work with your hands until the mixture resembles coarse crumbs.
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10
Using the tines of a fork, stir in the water 1 tablespoon at a time, and work with your hands just until a smooth ball forms, being careful not to overwork the dough.
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11
Wrap in plastic and refrigerate for 20 minutes.
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12
Peel and dice the remaining 2 carrots and onion, and dice the remaining 2 stalks of celery.
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13
In a medium pot blanch the carrots and peas in boiling water until just cooked through, about 2 minutes.
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14
Drain and reserve.
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15
Preheat the oven to 400 degrees F.
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16
In a large skillet or pot, melt the butter over medium high heat.
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17
Saute the onions and celery until soft, about 3 minutes.
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18
Add the garlic and mushrooms to the pan and continue cooking until the mushrooms are soft and give off their liquid, about 5 minutes.
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19
Add Essence.
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20
Sprinkle the flour into the vegetables to make a roux, cooking for 2 to 3 minutes to slightly thicken.
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21
Add the wine, cream and cold stock, stirring well.
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22
Add the chicken and parsley, and season to taste with salt and pepper.
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23
Transfer the chicken mixture to a large skillet or casserole dish, or divide among 8 (2-cup) baking dishes.
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24
Remove the dough from the refrigerator and place on a floured surface.
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25
Roll out the dough to fit the skillet, or cut into 8 shapes to top the 2-cup casserole dishes.
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26
Gently transfer to the skillet, turning the edges under to seal.
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27
Brush the top of the pastry with the egg wash and cut a pattern of slits over the crust.
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28
Bake until the crusts are golden brown and the contents are hot and bubbly, about 10 to 15 minutes.
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29
Combine all ingredients thoroughly and store in an airtight jar or container.
