A great way to use up rotisserie chicken

Crust:
1 Large Egg – separated
2 C. Flour
2/3 C. Butter – cold, cubed
5-6 Tbs. Cold Water – divided
Pinch of Salt

In a small bowl beat egg yolk with 2 tablespoons water.  In a large bowl combine flour and salt, cut in the butter until crumbly. Gradually add the beaten egg, tossing with a fork, additional water, just one tablespoon at a time and only as needed, until with the dough you can form a smooth ball. 

Divide dough into 2 discs – 1 using ¾ of the dough and the other with the remaining ¼ of the dough. Cover discs and refrigerate for at least 1 hour or overnight.

Filling:
3 Tbs. Butter
4 Carrots – medium, peeled, thinly sliced
3 Tbs. Flour
Pinch Dried Tarragon – or to taste
Freshly Ground Black Pepper – to taste
1 1/2 C. Frozen Peas
Salt – to taste
2 Potatoes – medium, peeled and cut into 1/2 in. cubes
2 Celery Ribs – finely chopped
2 Tbs. Chicken Bouillon Granuales
1 1/2 C. Half and Half
2 1/2-3 C. Cubed Chicken – Cooked
Pinch Celery Seed
Pinch of Nutmeg

In a Dutch oven, melt butter and sauté potatoes, carrots, celery, onion until crisp tender – about 6-7 minutes. Stir in flour, bouillon, tarragon, pepper, nutmeg.  Gradually add cream and stir well to combine. Slowly bring to a boil, cook, and stir until thickened.  Stir in chicken and peas and taste for seasonings, adding salt, as necessary. Set aside and allow to cool completely.

On a lightly floured surface, roll out the largest disc to fit the bottom and up the sides of an 8-inch springform pan. Allow an overlap. Add cooled, cooked filling. Roll out the smaller disc large enough to cover the top of the pie with a small overhang. Seal and crimp the edges, trimming the excess. Cut a few slits in the dough. Chill for at least 1 hour.

Lightly beat the egg white with 1 tsp water and brush lightly on top of the crust.  Sprinkle with celery seed (optional) and place on a paper lined rimmed baking sheet.

Bake at 400º until the crust is golden brown and the filling is bubbly – about 55-60 minutes. Cool on a wire rack for at least 30 minutes before serving.

BUON MANGIATA!