Chicken Pot Pie

1. Make the crust: Place flour, sugar, and salt in bowl. Whisk together.
2. Dice butter and place into the flour mixture. Using a pastry knife, cut butter into flour until it resembles coarse meal.
3. Using a pastry fork add 1/4 cup of the ice cold water into mixture and combine. Continue adding water 1 tablespoon at a time until dough just comes together. You may not need the full amount of water.
4. Gather dough together. Place in fridge covered for 30-40 minutes to chill.
5. Make the filling: Saute onion, garlic, carrots, and celery in olive oil over medium heat for about 5 minutes. Add salt and pepper to taste. Remove veggies from pan and set aside.
6. In the same pan, melt butter and then add potatoes, chicken stock, and sage. Cover and cook for about 15 minutes or until potatoes have softened. Season again with salt and pepper.
7. When potatoes are softened, add white wine, milk, half and half, flour, parsley, thyme, and nutmeg to the mixture. Whisk to combine and allow to thicken for 5 minutes.
8. Remove from heat and add peas and chicken into the mixture. Discard the sprigs of sage. Give it a taste and add any additional salt or pepper.
9. Preheat oven to 400°F. Roll out dough on a well floured surface (about 1/8” thick). Using a 5” biscuit cutter, cut 8 circles out of the dough. Place the dough into four individual pie pans. Fill with pot pie filling. Cover with remaining dough rounds, and seal edges of the dough by crimping them with your fingers or a fork.
10. Place the pies on a baking sheet and brush crust with the egg wash. Bake for 20 minutes or until golden. Serve warm.