Ingredients:

  • 2 ½ cups (310g) all-purpose flour
  • 1 teaspoon (5g) salt
  • 1 cup (227g) unsalted butter, chilled and cubed
  • 6 to 8 tablespoons (90-120ml) cold water
  • 2 cups (300g) cooked chicken, diced
  • 1 cup (150g) carrots, diced
  • 1 cup (150g) frozen peas
  • 1 cup (150g) celery, diced
  • ½ cup (75g) onion, diced
  • 3 tablespoons (45g) unsalted butter
  • ¼ cup (30g) all-purpose flour
  • 1 ¾ cups (420ml) chicken broth
  • ½ cup (120ml) heavy cream
  • 1 teaspoon (5g) dried thyme
  • Salt and pepper to taste

Instructions:

  1. Combine flour and salt in a bowl.
  2. Cut in the butter until the mixture resembles coarse crumbs.
  3. Gradually add cold water until the dough forms.
  4. Divide dough, wrap in plastic, and chill for 30 minutes.
  5. Sauté onion, carrots, and celery in butter until softened.
  6. Sprinkle flour and stir for 1-2 minutes.
  7. Gradually whisk in chicken broth and heavy cream, cooking until thickened.
  8. Stir in cooked chicken, peas, thyme, salt, and pepper. Let cool.
  9. Preheat the oven to 425°F (220°C).
  10. Roll out one dough portion and place it in pie dish.
  11. Fill with chicken mixture.
  12. Roll out second dough portion and cover the filling, sealing edges.
  13. Cut slits in the top for steam to escape.
  14. Bake for 30-35 minutes or until crust is golden brown and filling is bubbling.
  15. Cool for 10 minutes before serving.