Ingredients:

  • 3 cups cooked chicken, bite-sized chunks (approx. 450g)
  • 1/3 cup unsalted butter (75g)
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour (45g)
  • 2 cups high-quality chicken stock (480ml)
  • 1/2 cup heavy cream (120ml)
  • 1 cup frozen peas (150g)
  • 1/2 cup frozen corn (75g)
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1/4 tsp celery salt
  • 1 sheet refrigerated pie crust or puff pastry (approx. 250g)
  • 1 large egg
  • 1 tbsp water

Instructions:

  1. In a 12-inch cast-iron skillet over medium heat, melt the butter. Add the onion, carrots, and celery. Sauté for 6–8 minutes until onions are translucent and carrots have softened slightly. Stir in the garlic and thyme until fragrant.
  2. Sprinkle the flour over the sautéed vegetables. Stir constantly for 2 minutes to cook out the raw flour taste. Slowly whisk in the chicken stock one splash at a time, ensuring it is fully incorporated before adding more.
  3. Stir in the heavy cream and simmer until the sauce is thick and velvety. Fold in the cooked chicken, frozen peas, frozen corn, salt, black pepper, and celery salt.
  4. Transfer filling to a 9-inch deep-dish pie plate (if not using a skillet). Top with the chilled pie crust or puff pastry, crimping the edges to seal. Cut small vents in the center.
  5. Whisk the egg and water together to create the glaze. Brush the egg wash generously over the pastry.
  6. Bake in a preheated oven at 400°F (200°C) for 30 minutes until the crust is a deep mahogany brown and the filling is bubbling.