3 sprigs thyme, leaves removed from stems and roughly chopped
3 sprigs rosemary, leaves removed from stem and roughly chopped
8 sage leaves roughly chopped
2 ½ cups chicken stock
1 ½ cups milk
Salt and pepper to taste
1 egg, beaten
Preheat oven to 400 degrees.
For the crust, place your flour and salt in a food processor and pulse until the ingredients are just incorporated.
Add the cold butter to the food processor and pulse just until the flour is coated by the butter and has a mealy texture. Then drizzle in the ice cold water one tablespoon at a time and continue to pulse just until it starts clumping.
Remove dough from food processor, add your cheese and then knead until the dough comes together completely. Do not over work as you do not want the butter to melt. Form into a disk. Wrap with plastic wrap and place in the refrigerator for at least an hour.
For the filling, cut your chicken thighs into bite sized pieces. Season with salt and pepper. Heat a large pot over medium heat and add a tablespoon of oil. Sear your chicken thighs off in batches (make sure not to overcrowd your pot). Set your chicken to the side.
Add more olive oil to your pot if needed and sauté your carrots, celery and onions until they just begin to soften. Season with salt and pepper. Add the garlic and give it a stir.
Add the butter and let melt. Add flour and stir so there’s no clumps. Let the roux cook while stirring until it starts to smell nutty, then add in your cooked chicken, chicken stock, and milk. Cook until the liquid thickens. Add your peas and fresh herbs. Season with salt and pepper and remove from heat.
Portion your filling into 4 small cast iron baking dishes or one large pie tin.
Remove dough from the refrigerator and roll out on a lightly floured surface to about 1/8in thick (you may need to flour the top of your dough if it begins to stick).
If using 4 baking dishes, cut dough into 4 equal sections and cover each baking dish with the dough. If you want a less rustic look, use the baking dish as a template and cut out circles that are about half an inch larger than your dishes. Lay on top of each baking dish and then crimp the edges. If using one large pie pan, just lay your dough out over the pan and crimp the edges.
Egg wash your crust. Put your dishes on a sheet tray and bake for about 40 minutes or until the filling bubbles and the crust becomes golden brown. Pull from the oven and let sit at least 15 minutes before serving.