Ingredients:

  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (226g) cold unsalted butter, cut into ½-inch cubes
  • ½ cup (120ml) ice water
  • 1 large egg, beaten (for egg wash)
  • 2 tablespoons (30ml) olive oil
  • 1 large onion, chopped (about 1 cup)
  • 2 carrots, peeled and chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 8 ounces (225g) cremini mushrooms, sliced
  • ½ cup (60g) all-purpose flour
  • 4 cups (950ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 pound (450g) cooked chicken, shredded (rotisserie chicken works great!)
  • 1 cup (150g) frozen peas
  • 1 cup (150g) frozen corn
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Heat olive oil in a large skillet or Dutch oven. Add onion, carrots, and celery and sauté until softened. Add mushrooms and cook until browned.
  3. Stir in flour and cook for 1-2 minutes.
  4. Gradually whisk in chicken broth until smooth. Stir in heavy cream, thyme, and rosemary. Bring to a simmer and cook until thickened.
  5. Stir in shredded chicken, peas, and corn. Season with salt and pepper to taste.
  6. Roll out the chilled dough on a lightly floured surface. Transfer to the pie dish. Pour the chicken filling into the pie crust.
  7. Brush the edges of the bottom crust with water. Place the rolled-out top crust over the filling. Trim excess dough and crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
  8. Brush the top crust with beaten egg. 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.
  9. Let the pot pie cool for 10-15 minutes before serving.