Ingredients:

  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (227g) (2 sticks) unsalted butter, very cold, cut into ½-inch cubes
  • ½ cup (120ml) ice water, plus more if needed
  • 1 large egg, beaten (for egg wash)
  • 4 tablespoons (60ml) unsalted butter
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 2 carrots, peeled and diced (approx. 1 cup / 120g)
  • 2 celery stalks, diced (approx. 1 cup / 100g)
  • ½ cup (75g) all-purpose flour
  • 4 cups (950ml) chicken broth
  • 1 cup (240ml) whole milk or cream
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • Salt and freshly ground black pepper to taste
  • 3 cups (450g) cooked chicken, shredded (rotisserie chicken works great!)
  • 1 cup (150g) frozen peas
  • ½ cup (75g) frozen corn

Instructions:

  1. Combine flour and salt in a bowl.
  2. Cut in cold butter until mixture resembles coarse crumbs.
  3. Gradually add ice water until dough comes together.
  4. Form into a disc, wrap, and chill for at least 30 minutes.
  5. Melt butter in a large saucepan.
  6. Sauté onion, carrots, and celery until softened.
  7. Stir in flour and cook for 1 minute.
  8. Gradually whisk in chicken broth and milk/cream.
  9. Add thyme and rosemary; season with salt and pepper.
  10. Simmer until thickened.
  11. Stir in shredded chicken, peas, and corn.
  12. Preheat oven to 400°F (200°C).
  13. Roll out dough on a lightly floured surface.
  14. Transfer dough to the pie dish, trim, and crimp edges.
  15. Pour filling into the crust.
  16. Brush the crust with egg wash.
  17. Cut slits in the top crust to vent steam.
  18. Bake for 45-55 minutes, or until golden brown.
  19. Let cool slightly before serving.