Mile-High Chicken Potpie

• 1 large egg, separated
• 4 to 6 tablespoons cold water, divided
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 2/3 cup cold butter, cubed
• 3 tablespoons butter
• 2 medium potatoes, peeled and cut into 1/2-inch cubes
• 4 medium carrots, thinly sliced
• 2 celery ribs, finely chopped
• 1/4 cup finely chopped onion
• 3 tablespoons all-purpose flour
• 2 tablespoons chicken bouillon granules
• 1-1/2 teaspoons dried tarragon
• 1/2 teaspoon coarsely ground pepper
• 1-1/2 cups half-and-half cream
• 2-1/2 cups cubed cooked chicken
• 1-1/2 cups fresh peas or frozen peas
• 1/2 to 1 teaspoon celery seed

1. In a small bowl, beat egg yolk with 2 tablespoons water. In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add yolk mixture, tossing with a fork; add additional water 1 tablespoon at a time, as needed, until dough forms a ball. Divide dough into two portions, one with three-quarters of the dough and one with the remainder. Shape each into a disk; cover and refrigerate 1 hour or overnight.
2. For filling, in a Dutch oven, melt butter. Saute potatoes, carrots, celery and onion until crisp-tender, 5-7 minutes. Stir in flour, bouillon, tarragon and pepper. Gradually stir in cream. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken and peas; set aside to cool completely.
3. On a lightly floured surface, roll out larger portion of dough to fit bottom and up the sides of an 8-in. springform pan. Place dough in pan; add cooled filling. Roll remaining dough to fit over the top. Place over filling. Trim, seal and flute edge. Cut slits in top. Chill for at least 1 hour.
4. Lightly beat egg white with 1 teaspoon water. Brush over the top crust; sprinkle with celery seed. Place pie on a rimmed baking tray.
5. Bake at 400u0b0 until crust is golden brown and filling is bubbly, 50-55 minutes. Cool on a wire rack for at least 30 minutes before serving.

egg, cold water, flour, salt, cold butter, butter, potatoes, carrots, celery, onion, allpurpose, chicken bouillon granules, tarragon, ground pepper, cream, chicken, fresh peas, celery

Taken from www.tasteofhome.com/recipes/mile-high-chicken-potpie/ (may not work)