Ingredients:

  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (227g) cold unsalted butter, cut into cubes
  • ½ cup (120ml) ice water, plus more if needed
  • 1 large egg, beaten (for egg wash)
  • 2 tablespoons (30ml) olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 8 ounces (225g) button mushrooms, sliced
  • 4 tablespoons (60g) unsalted butter
  • ½ cup (60g) all-purpose flour
  • 4 cups (950ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 2 cups (300g) cooked chicken, shredded (about 1 ½ pounds bone-in chicken thighs)
  • 1 cup (150g) frozen peas
  • 1 cup (150g) frozen corn
  • 1 teaspoon (5g) dried thyme
  • ½ teaspoon (2.5g) dried rosemary
  • Salt and freshly ground black pepper to taste
  • 1/4 cup chopped fresh parsley for garnish

Instructions:

  1. Make the Dough: Combine flour and salt in a food processor or large bowl. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water until dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Prepare the Filling: Heat olive oil in a large skillet over medium heat. Sauté onion, carrots, and celery until softened. Add mushrooms and cook until browned.
  3. Make the Roux: Melt butter in the skillet. Whisk in flour and cook for 1-2 minutes to create a roux.
  4. Add Liquids and Simmer: Gradually whisk in chicken broth, ensuring no lumps form. Stir in heavy cream, thyme, and rosemary. Bring to a simmer and cook until thickened.
  5. Add Chicken and Vegetables: Stir in shredded chicken, peas, and corn. Season with salt and pepper to taste. Remove from heat.
  6. Assemble the Pie: Preheat oven to 400°F (200°C). Roll out the chilled dough on a lightly floured surface.
  7. Fill and Top: Transfer dough to the pie dish. Pour chicken filling into the dish. Top with the remaining dough, crimping the edges to seal. Cut slits in the top of the crust to allow steam to escape.
  8. Egg Wash and Bake: Brush the top of the crust with beaten egg. Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbling.
  9. Cool and Serve: Let cool slightly before serving. Garnish with fresh parsley.