Chicken Pot Pie With Fresh Herbs

Preheat oven to 375 degrees F.

For Crust: Place flour, salt, and butter in a food processor and pulse a few times until mixture resembles coarse crumbs.

While the machine is running, add the ice water though the tube and process until the dough comes away from the side. Lightly shape dough into a ball, flattening slightly. Wrap in plastic wrap and refrigerate up to one hour.

For Filling: Season chicken with salt and pepper. Heat 2 tablespoons olive oil in a large saute pan over medium heat. Add chicken and cook, stirring occasionally, about 8 to 10 minutes or until lightly browned. Set chicken aside.

Add remaining tablespoon of oil to the same pan along with the garlic, celery, and carrots. Cook until vegetables are tender, about 5 minutes. Add remaining vegetables and cooked chicken. Set aside.

Melt the butter in a heavy saucepan over medium heat. Add the flour and whisk together for about 1 minute. Add chicken stock, milk, and cream. Bring to a boil, whisking, then reduce the heat to low and simmer for 5 minutes until just thickened. Season with salt, pepper, and fresh herbs.

Place chicken and vegetables in a large baking dish or deep dish pie dish. Pour sauce mixture over the filling, mixing thoroughly.

On a lightly floured surface, roll the dough out so that it is about 1 1/2 inches wider than the baking dish. Place dough over the pie. If desired, pinch the edges to form a decorative edge. Prick the top with a fork. Lightly brush the egg wash on the dough.

Bake at 375 degrees F until golden brown, about 45 minutes. Let cool for 5 minutes before serving.