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Make the shortcrust pastry by sifting the flour and salt, then cutting in the cold butter until it resembles coarse crumbs. Make a well in the center and pour in the egg and water mixture. Gently bring the dough together, being careful not to overwork it. Divide the dough in half, wrap, and refrigerate for at least 30 minutes.
In a pot, melt the butter over medium heat. Add the carrots and cook for 5-6 minutes. Add the onions and celery and cook for 7-8 minutes. Stir in the flour and cook for 4 minutes to remove the raw flour taste. Deglaze with a splash of wine (optional). Gradually add the chicken stock, stirring constantly, and bring to a simmer. Stir in the heavy cream, marmite, and Dijon mustard. Season with salt and pepper.
Remove the pot from heat and fold in the cooked chicken, frozen peas, and chopped herbs. Pour the filling into a pie dish.
Roll out the chilled pastry and place it over the filling, trimming any excess. Crimp the edges and cut decorative shapes from the remaining pastry, if desired. Brush the pastry with an egg wash and refrigerate for 10 minutes.
Bake the pie at 400°F for 1 hour, or until the crust is golden brown. Allow to cool slightly before serving.