Method

• 01
  Preheat the oven to 425° F. Lightly grease a 9-inch springform pan and place it on a baking sheet lined with parchment paper.
• 02
  Make the pie crust: In a large bowl or in a food processor, combine the flour and salt. Add the butter and toss to coat. Cut the butter into the flour with your hands or a pastry cutter (or pulse it in the food processor), until the butter resembles the size of walnut halves.
• 03
  Add the water and mix to combine. Add more water as needed to get the dough to come together. It should not be wet or sticky. Divide the dough—you’ll need 2/3 of the dough for the bottom crust and 1/3 for the top crust. Wrap each piece of dough and chill for at least 30 minutes in the refrigerator.
• 04
  On a lightly floured surface, roll out the larger quantity of dough to 1/4-inch thick. Transfer it to the springform and trim the edge so there is 1/2-inch overhang all around. Chill the dough inside pan for at least 30 minutes in the refrigerator.
• 05
  Dock the chilled dough with a fork on the base and sides. Line the crust with parchment paper and pie weights, and bake until the crust is beginning to brown at the edges, 15 to 20 minutes. Remove the parchment and pie weights. If the base looks visibly wet or under-baked, return the crust to the oven without the pie weights for another 5 minutes. Cool to room temperature.
• 06
  While the pie is cooling, make the filling: In a large pot, heat 2 tablespoons of butter over medium heat. Add the onions, celery, and carrot and sweat until the onions are translucent, 5 to 6 minutes. Add the garlic and sauté until fragrant, 1 minute more. Remove the vegetables from the pot.
• 07
  Heat the remaining 4 tablespoons butter over medium heat. Once melted, whisk in the flour. Cook until the mixture is just starting to turn golden brown, 2 to 3 minutes. Gradually whisk in the chicken broth. Bring the mixture to a simmer. Add the vegetables back to the pot, along with the bay leaf, rosemary, and thyme. Simmer for 15 minutes.
• 08
  Stir in the cream, chicken, and peas and return to a simmer. Simmer for 4 to 5 minutes more. Remove the mixture from the heat. Ideally, cool it completely.
• 09
  Mound the cooled filling into the cooled crust, pressing firmly to ensure minimal air pockets. Make a nice, rounded mound at the top.
• 10
  On a lightly floured surface, roll out the smaller amount of dough to 1/4-inch thick. Use a rolling pin to transfer the dough to the top of the pie.
• 11
  Trim away any excess dough, leaving 3/4 inch all the way around the edge. Nudge the edge down into the side of the springform pan so that it meets the top edge of the bottom crust. Push the crust down a bit so the excess puckers outward and creates a little lip, just like the edge of a typical pie. Press that outer lip together to seal the edges a bit, then crimp with a fork to seal.
• 12
  Egg-wash the top crust evenly and cut vents into the top crust.
• 13
  Transfer the pie to the prepared baking sheet and bake until the crust is very golden and the filling is bubbling through the vents, 45 to 50 minutes. If the pie is browning too much or too quickly, reduce the oven temperature to 375° F and/or tent the top of the pie with foil.
• 14
  Cool the pie for 30 to 40 minutes before slicing and serving. Un-mold the outer edge of the springform pan. Slide an offset spatula around the edge of the base of the pan; if the pie is really cool and it feels solid in the middle, you’ll likely be able to pick up the pie with your hands (or a large spatula) and transfer to a platter or stand. If it feels soft in the middle, you may rather keep it on the springform base for slicing.