Ingredients:
- 2 ½ cups (300g) all-purpose flour, plus more for dusting
- 1 teaspoon (5g) salt
- 1 cup (227g) unsalted butter, cold and cut into cubes
- ½ cup (120ml) ice water, plus more if needed
- 2 tablespoons (30ml) unsalted butter
- 1 medium yellow onion, chopped (about 1 cup, 150g)
- 2 carrots, peeled and diced (about 1 cup, 120g)
- 2 celery stalks, diced (about 1 cup, 110g)
- 8 ounces (225g) cremini mushrooms, sliced
- ½ cup (60g) all-purpose flour
- 4 cups (950ml) chicken broth
- ½ cup (120ml) heavy cream
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 cup (150g) frozen peas
- 1 cup (150g) frozen corn
- 3 cups (about 500g) shredded rotisserie chicken (skin removed)
- Salt and freshly ground black pepper, to taste
- 1 large egg, beaten (for egg wash)
- 2 store-bought refrigerated pie crusts (optional)
Instructions:
- Make the Pie Crust (or Unroll Store-Bought): Combine flour and salt. Cut in cold butter. Gradually add ice water until dough forms. Wrap and chill. Alternatively, unroll store-bought crusts.
- Sauté the Vegetables: Melt butter in a large skillet. Sauté onion, carrots, and celery until softened. Add mushrooms and cook until browned.
- Make the Roux: Stir in flour and cook for 1 minute.
- Add Broth and Cream: Gradually whisk in chicken broth and heavy cream. Bring to a simmer, stirring constantly, until thickened.
- Season and Add Remaining Ingredients: Stir in thyme, rosemary, peas, corn, and rotisserie chicken. Season with salt and pepper to taste.
- Assemble the Pot Pie: Roll out half of the dough and line the pie plate. Pour in the chicken filling.
- Top with Crust: Roll out the remaining dough and place it over the filling. Trim and crimp the edges. Cut vents in the top crust.
- Brush with Egg Wash (Optional): Brush the top crust with beaten egg for a golden-brown finish.
- Bake: Bake in a preheated oven at 375°F (190°C) for 45-55 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool Slightly and Serve: Let cool for 10-15 minutes before serving.