Add potatoes, marjoram, tarragon, celery, and chicken broth.
2 teaspoons marjoram, 1 tablespoon tarragon, 3 medium potatoes, 4 cups chicken broth, 1/2 cup celery
Remove chicken and dice while potatoes are cooking.
6 boneless chicken thighs (or 3 breasts, depending on preference)
Combine flour and milk with a whisk and add to the pot. Stir on low until thickened and potatoes and chicken are cooked through. Remove from heat and cool. It doesn't have to get cold, but it helps if it is not hot.
Cut in butter and coconut oil until pastry in crumbly in texture. Coconut oil should not be hot, but can be softened.
1 cup cold butter cut into thin slices, 3/4 cup coconut oil
Slowly add water until dough begins to stick together when pinched.
1/2 cup filtered water
Form dough into two balls; touching and working with it as little as possible. Flatten both balls, wrap individually in plastic wrap, and put in fridge while filling cools.
How to Make Pies
Keep the dough in the refrigerator until ready to roll it out. Roll out dough until 1/8 inch thick. I used a 6" glass bowl to cut circles (see below).
Place a little filling on each circle, fold dough over, and pinch. Poke with a fork a few times so that steam is released while baking.
Baking Instructions
Place pies on an ungreased cookie sheet. Combine egg and water and brush the top of each pie with the egg wash.
1 egg, plus 1 Tablespoon water for egg wash
Bake at 400 degrees Fahrenheit for 25-30 minutes, or until they begin to brown.