Chicken Potpies with Country Ham and Leeks - Paula Deen

Ingredients

• 1 3 1/2-pound cut up as for frying chicken
• 1 3/4 cups unbleached all-purpose flour
• 1/4 to 1/2 cup or chilled chicken broth ice water
• 2 tablespoons unsalted butter
• 2 trimmed, split lengthwise, and peeled medium onions
• 3 large 2 thickly sliced, 1 trimmed, strung, and diced ribs celery
• 2 large peeled, 1 thickly sliced and 1 diced small carrots
• 4 cups chicken broth
• 1 diced thick slice dry-cured country ham
• 1 washed, trimmed, and thinly sliced medium leek
• 1 1 tablespoon chopped fresh, or 1 teaspoon crumbled dried sage
• 1 tablespoon chopped fresh, or 1 teaspoon crumbled dried thyme
• 2 rounded tablespoons all purpose flour
• 1 cup cream or half and half
• 1 Recipe Follows recipe chicken pie pastry
• 1 large beaten with 1 tablespoon of water egg white
• 1 teaspoon salt
• 1 level teaspoon dried ground sage
• 2 tablespoons cut into bits chilled lard or shortening
• 8 tablespoons cut into bits chilled unsalted butter