Ingredients

For the pastry:

• 1 1/2 cups flour, plus some for rolling out the dough
• Fine sea salt
• 1 1/2 teaspoons ground sage (about a 1/3 palmful)
• 3 tablespoons butter, cut into small pieces
• 1/2-2/3 cup whole milk or half-and-half

For the filling:

• 2 bone–in, skin-on chicken breasts (about 2 1/2 pounds)
• 2 carrots, peeled and coarsely chopped
• 2 ribs celery, coarsely chopped
• 1 onion, quartered
• 1 large fresh bay leaf
• 1 herb bundle of parsley and thyme
• Salt
• 1 tablespoon extra virgin olive oil (EVOO)
• 3 tablespoons butter
• 1 pound button mushrooms, quartered
• 2 large shallots, finely chopped
• 1/3 pound green beans, trimmed and cut into 1-inch pieces on the bias
• 2 rounded tablespoons flour
• 1/2 cup dry white wine
• 1/4 cup half-and-half or heavy cream
• 2 tablespoons Dijon mustard
• 3 tablespoons fresh tarragon, chopped
• A few grates of nutmeg
• 1 egg, beaten with a splash of water

Description

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