Instructions: For the pastry, place four, cheeses, shortening, and salt in a medium-size bowl and, with your fingertips, rub in the shortening until the mixture resembles a coarse meal. Add water and mix with a fork just until the mixture comes together. Form into a ball, wrap in plastic wrap, and allow to rest 30 minutes before rolling out.

For the filling, cut the chicken into large dice and place in a bowl.

Add carrots and potatoes and mix well.

In a medium-size saute pan, heat olive oil until very hot. Add onion, garlic, and celery and saute just until you can smell the aroma.

Remove from the heat and allow to cool, then add to the chicken mixture and mix well. Place in a deep 9-inch pie plate and refrigerate until the sauce is ready.

In a saucepan combine wine and sherry and boil over high heat to reduce until about 1/2 cup remains, 3 or 4 minutes. Add cream and reduce over high heat until 1 1/2 cups of liquid remains, 4 or 5 minutes. Add tarragon, lemon zest, and mustard and simmer over low heat for another 5 minutes. Season with salt and pepper. Remove from heat and cool. Pour cooled sauce over chicken mixture.

Preheat oven to 425 degrees. Roll the pastry out on a well-floured board to a circle about 10 inches in diameter and 1/4 inch thick.

Place over the filling and crimp the edge. If you like, you can cut shapes from the leftover dough and use them to decorate the top of the pie.

Bake for 15 minutes, then lower the oven temperature to 350 degrees and bake for about 45 minutes more. Let the pie cool for about 5 minutes before serving.

Serves six.

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