[netfree]

Ingredients

Chicken Stock

* 1 Chicken (whole)
* 1 Carrot
* 1 Celery Stalk
* 1 small Onion, cut into two equal halves
* 2 tsp Salt

Pie Crust

* 1½ cup All-Purpose Flour
* ½ tsp Salt
* ½ cup Unsalted Butter, chilled and cut into ½ inch cubes
* ¼ cup Vegetable Shortening, chilled
* 4 tbsp Ice Water

Filling

* 6 tbsp Unsalted Butter
* 1 large Onion, cut into cubes
* 3 Carrots, thinly sliced on the diagonal
* 3 Celery Stalks, thinly sliced
* 1/2 cup All-purpose Flour
* 1and ½ cup Milk
* 1 tsp fresh Thyme Leaves, chopped
* ¼ cup Dry Sherry
* 3/4 cup frozen Green Peas
* 2 tbsp Fresh Parsley, minced
* 2 tsp Salt
* ½ tsp Black Pepper ground

Egg Coating

* 1 Egg
* 1 tbsp Water

Instructions

Chicken Stock

* In a large pot, combine chicken, carrot, celery, onion.
* Add salt and mix well.
* Pour cold water on the mixture, until just covered.
* Place the pot on high flame and boil it.
* Bring the heat to simmer and continue cooking for the next 45 minutes.
* Remove chicken from the water and vegetables mixture. Transfer it into a bowl and allow it to cool for the next 15 minutes.
* In the meantime, continue boiling the water and vegetables mixture in the pot.
* After the chicken is cooled, separate the bones and the meat.
* Transfer the meat to a dish and set it aside for later use.
* Put the bones in the water-vegetables mixture and boil it on high flame, until the quantity of stock is reduced to quart and a half.
* After reducing the stock, cool it.
* Refrigerate the stock and reserve for later use.


Dough For The Pie Crust


* Prepare dough by mixing together flour and salt.
* Transfer the dough to a bowl and then add the butter cubes.
* Knead the dough and add the shortening.
* By this time, the dough will look like a coarse cornmeal.
* Now, sprinkle ice water on the dough, one tbsp at a time, kneading after each addition.
* Transfer the dough onto a flat clean surface and mold it into a ball.
* Flatten the ball of the dough, to form a disk.
* Add a little flour to the disk, wrap it with a plastic wrap and refrigerate it for half an hour.


Filling


* Melt butter in a pan.
* Add onion, chopped celery stalk and carrots to the butter.
* Cook for about 10 minutes, on medium flame.
* While stirring, add the flour and cook for one more minute.
* Add chicken stock and milk and cook for the next 10 minutes, on simmer.
* Add the chicken meat, peas, parsley, dry sherry, thyme, salt and pepper.
* Stir the mixture well.
* Transfer the warm filling into a ramekin.


The Crust

* Roll out the dough, on a lightly floured surface, to a quarter-inch thick disks.
* Cut the dough slightly larger than the circumference of the ramekins.
* Place one of the dough disks in the pie pan and put the filling on top.
* Cover the filling with dough. Fold down the excess dough and press it against the edge of the ramekin.
* Coat the pie with beaten egg, mixed with 1 tbsp cold water.
* Preheat the oven to 400 degrees F.
* Line a baking sheet with foil and grease it with butter.
* Place the pie on the sheet and bake it for about 25 minutes, until the pie is golden brown.
* Allow the pie to cool for about five minutes, before serving.