Instructions: Preheat the oven 375 degrees.

In a bowl combine the flour, salt and herbs. Cut the lard in and work it through with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, working he dough until you have a smooth ball of dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Remove the dough from the refrigerator and place it on a lightly-floured surface.

For each crust, roll out the dough on the floured surface into a circle about 14-inches in diameter and 1/8-inch thick. Gently fold one of the circles in half and then in half again so that you can lift it without tearing the dough. Unfold the dough into a 9-inch pan. Reserve the other dough circle for the top of the pie.

For the filling: In a saute pan, heat the olive oil. When the pan is smoking hot, saute the onions and celery for 1 to 2 minutes. Remove from the heat. In a mixing bowl, combine the chicken, corn, potatoes, and peas together. Mix in the sauteed onions and celery. Add the veloute sauce and mix until all the ingredients are incorporated together. Stir in the parsley. Season with salt and pepper. Spoon the filling into the pie shell.

Place the dough circle on top of the filling, crimping the sides of the crust to seal. Make a couple of slashes across the top of the crust. Bake the pie for 30 to 35 minutes or until the crust is golden-brown and the potatoes are tender.

Place a slice of the pie in the center of a plate. Garnish with parsley and Emeril"s Essence.

This recipe yields one 9-inch pie for ?? servings.

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