This is a great way to use up rotisserie chicken. 

CRUST: 
1 Large Egg – separated 
2 C. Flour 
2/3 C. Butter – cold, cubed 
5-6 Tbsp. 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 Tbsp. Butter 
4 Carrots – medium, peeled, thinly sliced 
3 Tbsp. Flour 
Pinch Dried Tarragon – or to taste 
Freshly Ground Black Pepper – to taste 
1 ½ C. Frozen Peas 
Salt – to taste 
2 Potatoes, medium, peeled, cut into ½ inch cubes 
2 Celery Ribs – finely chopped 
2 Tbsp. Chicken Bouillon Granules 

1 ½ C. Half and Half 
2 ½-3 C. Cubed Chicken – cooked 
Pinch Celery Seed – to taste 
Pinch of Nutmeg – to taste 
 
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!