Mile-High Chicken Potpie

tasteofhome.com

April Allen

1 large egg, separated

4 to 6 tablespoons cold water, divided

2 cups all-purpose flour

¼ teaspoon salt

⅔ cup cold butter, cubed

subheading: FILLING:

3 tablespoons butter

2 medium potatoes, peeled and cut into ½-inch cubes

4 medium carrots, thinly sliced

2 celery ribs, finely chopped

¼ cup finely chopped onion

3 tablespoons all-purpose flour

2 tablespoons chicken bouillon granules

1-½ teaspoons dried tarragon

½ teaspoon coarsely ground pepper

1-½ cups half-and-half cream

2-½ cups cubed cooked chicken

1-½ cups fresh peas or frozen peas

½ to 1 teaspoon celery seed

Directions at tasteofhome.com

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