2Mix the flour and a pinch of salt.
3Add pieces of butter and mix with fingertips to obtain a crumbly dough.
4Mix in the parmesan cheese.
5Make a well in the middle of the flour, add the whisked egg and 30 millimeters of cold water.
6Mix with your fingertips to obtain a smooth dough.
7Shape the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
9In a large saucepan of boiling salted water, cook the potatoes, carrots, and parsnips for 10 minutes or until they are tender.
10Drain the cooked vegetables.
11White Sauce Preparation:
12In a saucepan, melt the butter and brown the garlic.
13Remove from heat and stir in the flour.
14Retutn to heat and cook on low heat for 2 minutes.
15Gradually add the stock, stirring constantly until the sauce thickens a bit.
16Season with salt and pepper. Set aside.
17Cut the bacon and chicken into small pieces.
18In a skillet, saute the bacon and chicken breasts.
19Preheat oven to 360F.
20Divide the dough in 2 pieces.
21Roll out 1 piece of dough and spread it in a round baking dish.
22Add the cooked vegetables, zucchini, chicken, bacon, white sauce, and chives.
23Roll out the other piece of dough, place on top of the pie leaving a 2/3 centimeter overhang. Wet the overhang with a little bit of water and fold it inwards while squeezing so the dough to sticks to the edge.
24Make a few small cuts in the middle of the top piece of dough for better cooking.
25Brush the dough with a beaten egg diluted in a little bit of water or milk.
26Bake for 45 minutes. If the dough is browns too much before the end of the cooking time, cover the pie with aluminum foil.