Chicken Pot Pie for comida (family meal) / Pie crust recipe

Makes 4: 9 inch double pie crusts 10 cups all purpose flour, 4 tsp salt, 40 ounces unsalted butter (cold and cubbed), 20 TB cold h2o (1.25 cups), Combine flour and salt in a large bowl. Add the butter and cut it into the flour mix making sure that the butter is no larger than a small pea. Add the water a 1/3rd at a time being careful to not overmix. The dough should just stick together when pressed together between fingers. Knead the dough on a floured surface just enough to bring everything together. Do not over mix. Divide the dough into 2 pieces one for the top and one for the bottom. Keep in mimd bottom dough will need to be slightly larger than the top. So about 40 to 60 percent ratios rather than just a 50 percent seperation. Wrap tightly amd chill for at least 1 hour, up to a day. Bring the dough out of refrigeration and come to almost room temperature. On a floured surface roll the dough out into desired shapes at 1/8th of an inch. Place the bottoms in their desired baking dishs and refrigerate 1 hour. Filling recipe(will make enough to do 4 (9-10inch pie molds)(24 portions); 4 cups red skinned potatoes cut into 1/2" pieces, 5 cups carrots peeled and on diagonal cut into 1/2" pieces, 50 white pearl onions or use whats in house thats similar, 5 cups celery cut on the diagonal into 1/2 inch pieces, 12 bay leaves, 70 black peppercorns, 8 cups shredded cooked chicken. Bechamel sauce for chicken pot pie (for original bechamel recipe see preceeding page's. 12TB (6 ounces) unsalted butter, 12TB all purpose flour, 12 cups whole milk, 3 to 4 tsp salt to taste, fresh ground black pepper to taste, 4TB finely chopped parsley, 2 tsp thyme sprigs, pinch of cayenne, 4 eggs beaten. Procedure: Once the doughs are done and ready place the carrots, onions and potatoes in sepperate sauce pans covered with water and then add bay, peppercorns and thyme to each pot. Bring to a simmer and cook until just tender about 8 to 10 minutes. Drain the vegetables and remove aromatics. Chill on a large sheet tray. In another pot bring water to a boil and have a seperated ice bath. Blanch the celery, cool amd them add to the tray of vegetables. Melt the butter in a medium rondo over medium heat. Wisk in the flour and cook for 2 to 3 minutes adjusting heat to not brown. Whisk in the milk and lower the heat. Cook, wisking often until sauce has reduced to about 8-9 cups. 30 to 40 minutes. Oven set at 375 degrees. Push the bechamel through a chinoise and season with the salt, pepper, parsley, thyme and cayenne. Remove the doughs from refrigeration. Scatter the chicken and vegetables into the bottom molds. Pour the bechamel over them. Beat the eggs to make egg wash and lightly brush the perimeter of the bottom pan with egg wash. Place the top pieces on and press down along the edges trimming off any excess. Brush the top with egg wash as well and cut a small vent in the center to release steam. Bake till golden brown, about 50 minutes. Let rest 10 minutes minimum before cutting into wedges.