Pie Crust:

1 2/3 cups (220 grams) flour

1/2 teaspoon (2 grams) salt

1 tablespoons (15 grams) granulated white sugar

10 tbsp (140 g) cold unsalted butter, diced

4 - 5 tablespoons ice cold water

Chicken Filling:

1 tablespoon (13 grams) butter

1 tablespoon (13 grams) oil

1 cup chopped onion (about 1 medium onion)

1/2 cup (65 g) finely chopped celery (about 1-2 stalks)

1 cup chopped carrots (1-2 carrots)

1 cup chopped mushrooms

1/3 cup (80 ml) white wine, optional

3 tablespoons (25 grams) all purpose flour

2 1/2 cups (600 ml) chicken stock (broth)

1/2 teaspoon (1 gram) dried tarragon

1/2 teaspoon (1 gram) dried thyme

1/2 cup (120 ml) cream (can use heavy or light cream)

1 cup (130 grams) frozen peas

3 cups (345 grams) bite-sized pieces of chicken (or turkey)

1/4 cup (15 grams) chopped parsley