Chicken Potpie

Directions

1. 1
   To make the pie dough, put the flour, salt, and sugar in the bowl of a food processor.
2. 2
   Pulse 3 or 4 times to mix.
3. 3
   Add the butter and pulse 6 to 8 times until the mixture resembles coarse meal.
4. 4
   Add 1/4 cup ice water, pulsing just until the dough holds together.
5. 5
   Remove the dough, divide it into 2 equal-size balls, and wrap in plastic wrap.
6. 6
   Refrigerate for 30 minutes to 1 hour.
7. 7
   Preheat the oven to 400 degrees F.
8. 8
   To make the chicken, toss the onion, carrots, and leek with the olive oil on an aluminum foillined baking sheet.
9. 9
   Roast for about 30 minutes, until golden and tender.
10. 10
    Transfer the vegetables to a Dutch oven.
11. 11
    Add the chicken, celery, thyme, white wine, salt, and peppercorns.
12. 12
    Add 8 cups water, enough to cover the chicken completely.
13. 13
    Bring to a boil, then reduce the heat to low and simmer for 1 hour, until the chicken is tender when pierced with a fork.
14. 14
    Remove the chicken from the pot.
15. 15
    When it is cool enough to handle, remove the meat from the bones and shred it, discarding the skin and bones.
16. 16
    Strain the broth through a colander into a large pot and discard the solids.
17. 17
    Stir the tomato paste into the broth and simmer over medium heat until the mixture has reduced to 6 cups, about 40 minutes.
18. 18
    To make the filling, heat the olive oil in a medium skillet.
19. 19
    Add the carrots and onions and saute until they begin to soften, 6 to 8 minutes.
20. 20
    Add the button and shiitake mushrooms and saute for 2 minutes.
21. 21
    Add the peas and cook for 1 minute.
22. 22
    Transfer the vegetables to a bowl.
23. 23
    In the same skillet, melt the butter over medium heat.
24. 24
    Whisk in the flour and cook, whisking constantly, until the mixture is golden brown, about 10 minutes.
25. 25
    Whisk in the thyme, rosemary, and the reserved broth.
26. 26
    Add the shredded chicken and the vegetable mixture and bring to a simmer until the filling thickens, 5 to 8 minutes.
27. 27
    Remove the dough from the refrigerator.
28. 28
    On a lightly floured surface, roll out 1 ball of dough into an 11 x 15 rectangle.
29. 29
    Place the dough in the bottom of a 9 x 13-inch baking dish.
30. 30
    (The dough should come up the sides of the dish.)
31. 31
    Spread the chicken mixture over the dough.
32. 32
    Roll out the remaining ball of dough into a 13- inch round.
33. 33
    Place the dough on top of the chicken mixture.
34. 34
    Using a fork or your fingers, pinch the edges to seal.
35. 35
    Cut a 1-inch slit in the center of the crust to allow steam to escape.
36. 36
    Brush the top crust with the beaten egg.
37. 37
    Place the potpie on a baking sheet and bake until the crust is golden brown and the filling is bubbling, about 45 minutes.
38. 38
    Let cool on a wire rack for 5 minutes before serving.