Crust:
5 cups flour
2 teaspoon baking powder
1 teaspoon salt
4 teaspoon thyme
4 teaspoon sage
4 sticks cold unsalted butter, cut into 1 tablespoon pieces
12 to 16 tablespoons cold water
For Filling:
3 tablespoons butter
1 sweet onion, diced
1 medium shallot, diced
5 celery stalks, diced
1/3 cup flour
4 cups hot chicken stock
1 whole roasted chicken, meat removed and chopped
2 cups frozen diced carrots and peas
2 teaspoon sage
salt and pepper
1 egg, whisked for egg wash
4 5" aluminum pot pie pans
Combine 2 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoon thyme, and sage in a food processor, pulsing until combined. Add in 2 sticks butter, 4 tablespoons at a time, pulsing after each addition until mixture forms coarse texture. Slowly add in 6 to 8 tablespoons cold water while machine running, 2 tablespoons at a time until dough forms into 2 8" rounds. Wrap tightly with plastic wrap and place in the refrigerator. Chill for 30 minutes prior to rolling out. Repeat to make second batch dough.
To prepare filling:
In a large saute pan, melt butter over medium heat, add onion, shallot and celery. Saute until just starting to brown. Stir in flour and saute for 2 minutes. Slowly whisk in hot stock, stirring well. When bubbly and thickened about 5 to 6 minutes, stir in chopped chicken, peas, carrots and sage. Season to taste with salt and pepper. Remove from heat. Let cool while rolling out dough.
Preheat oven to 350. On lightly floured board cut the rounds in half. Roll pieces into 6" rounds, about 1/4 inch thickness. Place a round of 4 aluminum pie pans and lightly press the sides and bottoms to fit the shape of the pans. Generously top with filling until full and slightly mounted. Top with 2nd crust and pinch seams together. Cut 2 small slits in top. Brush egg wash. Place on a baking sheet and bake for 1 hour to 1 hour 15 minutes or until are golden brown and filling is bubbling.
