• 2 1/2 cup all-purpose flour, plus more for surface
• 1 cup (2 sticks) unsalted butter, cut up and cold
• 1/4 cup finely grated Parmesan cheese
• Pinch kosher salt
• For Filling:
• 6 tablespoons unsalted butter
• 1 large onion, finely chopped
• Kosher salt
• Pepper
• 3 medium carrots, sliced 1/4 inch thick
• 1 small fennel bulb, quartered, cored and sliced crosswise into 1/4 in thick pieces
• 1 parsnip, peeled and sliced 1/4 inch thick
• 4 cloves garlic, finely chopped
• 6 tablespoons all-purpose flour
• 1/4 cup dry sherry
• 4 cups chicken broth
• 1/4 cup whole milk
• 4 cups shredded cooked chicken, preferably dark meat
• 3/4 cup frozen peas
• 3 tablespoons chopped flat-leaf parsley
• 2 teaspoons chopped fresh thyme
• 1 large egg

1. Make crust: In a food processor, combine flour, butter, parmesan, and salt. Pulse until mixture resembles coarse crumbs. Add 1/4 to 1/2 cup of cold water, 1 tablespoon at a time, until the dough comes together and forms a ball. Turn out dough onto lightly floured surface and shape into a disk; wrap in plastic wrap and refrigerate at least 30 minutes or until ready to use.
2. Make filling: In Dutch oven, melt butter on medium-high. Add onion, 1/2 teaspoon salt and 1/8 teaspoon pepper and cook, stirring, 3 minutes. Add carrots, fennel and parsnip and cook, stirring, 3 minutes. Stir in garlic; cook 1 minute.
3. Add flour and cook, stirring continuously, 5 minutes. Add Sherry and cook, scraping up any browned bits. When liquid has almost evaporated, stir in broth and then milk. Cook until mixture is thickened and coats back of spoon, about 10 minutes. Remove from heat; stir in chicken, peas and herbs. Season with salt and pepper to taste.
4. Heat oven to 350 degrees Fahrenheit. Grease 6 ramekins or one 9 by 13 inch baking dish with oil.
5. On a lightly floured surface, roll dough Into 1/4 in thick rectangles about 15 in by 11 in. If using individual ramekins, cut out 6 circles 1 inch larger in circumference than ramekins.
6. Transfer filling to baking dishes, lay dough over filling and trim 1/2 inch from edge of dishes. Fold overhang under to create a lip and crimp as desired. Cut 1 inch slit in top crust (6 slits for large pie). Beat egg with 1 tbsp water and brush over crust.
7. Bake until crust is golden brown and the filling is bubbling, about 1 hour for large pie, 45 minutes for small pies

Submitted by Isabel Martinez, Houston Clay