Chicken Pot Pie

from Williams-Sonoma

Ingredients:

Crust:
1 c flour
2 Tbsp Parmigiano
pinch salt
7 Tbsp butter
3-4 Tbsp milk

Filling:
2 Tbsp butter
1 leek
1lg carrot
1 potato
1 Tbsp flour
2 c chicken broth
2 c chicken
1 c peas
1 c half and half
1/4 c parsley
1/2 tsp tarragon
salt & pepper

Directions:

Preheat oven to 400 degrees.

To make the crust, stir together flour, cheese & salt in a bowl. Cut in the butter with a pastry blender until the mixture resembles coarse meal. Pour in 3 Tbsp milk and mix quickly with a fork until moistened; if it seems dry, add remaining 1 Tbsp milk.

Turn onto lightly floured work surface and knead just until it holds together. Wrap with plastic wrap and refrigerate for at least an hour.

To make the filling, melt the butter over medium high heat. Add leek, carrot & potato and cook until the leek is softened, about 5 min. Add flour and stir 1 minute. Stir in broth. Bring to a boil and simmer until thickened, about 3 minutes.

Stir in chicken, peas, half and half, parsley & tarragon. Simmer about 5 minutes more. Season with salt & pepper.

Roll out dough and fill 2 quart dish.

Bake 35-40 minutes.