Ingredients:

  • 2 tbsp (30 ml) olive oil
  • 1 medium onion, chopped (approximately 1 cup)
  • 2 cloves garlic, minced
  • 8 oz (225g) cremini mushrooms, sliced
  • 1 carrot, peeled and diced (approximately ½ cup)
  • 1 celery stalk, diced (approximately ½ cup)
  • ¼ cup (30g) all-purpose flour
  • 2 cups (475ml) chicken broth
  • ½ cup (120ml) heavy cream
  • 1 tbsp (15ml) Dijon mustard
  • 1 tsp dried thyme
  • ½ tsp salt
  • ¼ tsp black pepper
  • 3 cups (450g) cooked chicken, shredded or diced
  • ½ cup (75g) frozen peas
  • 1 cup (120g) all-purpose flour
  • ½ cup (55g) cold unsalted butter, cut into cubes
  • ½ cup (50g) grated sharp cheddar cheese
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 3-4 tbsp (45-60 ml) ice water

Instructions:

  1. Sauté onion and garlic in olive oil until softened. Add mushrooms, carrot, and celery and cook until softened.
  2. Stir in flour until combined. Gradually whisk in chicken broth and heavy cream. Bring to a simmer, stirring constantly, until thickened.
  3. Stir in Dijon mustard, thyme, salt, and pepper. Add shredded chicken and frozen peas; stir to combine.
  4. In a mixing bowl, combine flour, cold butter, cheddar cheese, salt, and pepper. Cut in the butter using a pastry blender or fork until the mixture resembles coarse crumbs.
  5. Gradually add ice water, 1 tablespoon at a time, until the dough just comes together.
  6. Pour the chicken filling into the prepared pie dish or skillet. Sprinkle the crumb topping evenly over the filling.
  7. Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until the topping is golden brown and the filling is bubbly.
  8. Let cool slightly before serving.