For the crust:
1 cup flour
4 tablespoons grated parmesan cheese
Pinch of salt
7 tablespoons unsalted butter, chilled, cut into small pieces
3-4 tablespoons milk

For the filling
2 tablespoons unsalted butter
1 chopped onion
1 large carrot
1 potato
2 tablespoons flour
2 cups chicken broth
2 cups cubed cooked chicken
1 cup frozen peas (thawed)
1 cup light cream (I have also used milk)
½ teaspoon dried tarragon
Salt and pepper to taste

Preheat oven to 400 degrees. To make the crust, in a bowl, stir together the flour Parmesan, and salt. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse meal. Pour in 3 tablespoons of the milk and mix quickly with a fork until moistened; if the dough seems dry add the remaining 1 tablespoon milk. Turn out on a lightly floured work surface and gather together. Knead briefly until the dough just holds together. Wrap in plastic wrap and chill.

To make the filling, in saucepan melt butter, add the onion carrot and potato and cook stirring until the onion softens, about 5 minutes.
Add the flour and stir for 1 minute. Stir in the broth. Bring to a boil, and then reduce the heat to low and simmer until slightly thickened, about 3 minutes. Stir in the chicken, peas, cream, and tarragon. Simmer until slightly thickened, about 5 minutes longer. Season to taste with salt and pepper. Spoon the filling into one baking dish or small individual serving baking dishes.

On a lightly floured surface roll out the crust to fit the dimensions of the dish you are using. Place the dough on top of the filling. Bake until the crust is golden brown 35-45 minutes
* The tarragon is what gives this pie a unique flavor