Ingredients:
- 375g All-Purpose Flour (approx. 3 cups)
- 225g Unsalted Butter, chilled and cubed (1 cup)
- 90ml Ice Water (approx. 60-120ml as needed)
- 5g Fine Sea Salt (1 tsp)
- 680g Roasted Chicken Thighs, shredded (approx. 4 cups)
- 85g Unsalted Butter for filling (6 tbsp)
- 150g Yellow Onion, finely diced (1 medium)
- 130g Carrots, cut into 1/4-inch rounds (2 medium)
- 100g Celery, sliced (2 stalks)
- 3 cloves Garlic, minced
- 60g All-Purpose Flour for roux (1/2 cup)
- 720ml Chicken Bone Broth (3 cups)
- 120ml Heavy Cream (1/2 cup)
- 150g Frozen Peas (1 cup)
- 1 tbsp Fresh Thyme, minced
- 1 tbsp Fresh Parsley, minced
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1 large Egg beaten with 1 tbsp water (for egg wash)
Instructions:
- Roll out half of your chilled dough on a floured surface. Fit it into your 9-inch deep-dish pie plate, leaving a 1-inch overhang. Brush the bottom and sides lightly with your egg wash and chill in the freezer for 10 minutes to seal the pores of the dough.
- In a Dutch oven or large saucepan, melt 85g butter over medium heat. Add onions, carrots, and celery. Sauté for 8–10 minutes until onions are translucent. Add minced garlic and fresh herbs during the last minute of sautéing.
- Sprinkle 60g flour over the sautéed vegetables and stir constantly for 2 minutes to cook out the raw flour taste. Slowly whisk in the chicken bone broth and heavy cream, simmering until thickened.
- Fold in the shredded roasted chicken thighs and frozen peas. Season with salt and pepper to taste. Remove from heat and let the filling cool slightly before adding to the prepared bottom crust.
- Roll out the remaining dough and place over the filling. Trim, fold, and crimp the edges to seal. Cut steam vents in the top crust and brush the entire surface with the remaining egg wash.
- Bake on a baking sheet at 400°F (200°C) for 45 minutes until the crust is a deep mahogany brown and the filling is bubbling through the vents. Let rest for 10 minutes before serving to set the sauce.