Ingredients:

  • 2 ½ cups (315g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (227g) cold unsalted butter, cut into small cubes
  • 6-8 tablespoons (90-120ml) ice water
  • 2 tablespoons (30ml) olive oil
  • 1 large yellow onion, chopped (about 1 cup)
  • 2 carrots, peeled and chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • ½ teaspoon dried thyme
  • ¼ teaspoon dried rosemary
  • ½ cup (115g) unsalted butter
  • ½ cup (60g) all-purpose flour
  • 4 cups (950ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 2 cups (300g) cooked chicken, shredded
  • 1 cup (150g) frozen peas
  • 1 cup (150g) frozen corn
  • Salt and freshly ground black pepper, to taste
  • 1 large egg, beaten

Instructions:

  1. Combine flour and salt in a bowl.
  2. Cut in the cold butter until the mixture resembles coarse crumbs.
  3. Gradually add ice water, mixing until the dough comes together.
  4. Form the dough into a disc, wrap in plastic wrap, and chill.
  5. Heat olive oil in a large saucepan.
  6. Sauté onion, carrots, and celery until softened.
  7. Add thyme and rosemary, cook briefly.
  8. Melt butter in the same saucepan.
  9. Whisk in flour and cook to form a roux.
  10. Gradually whisk in chicken broth until smooth.
  11. Stir in heavy cream and bring to a simmer.
  12. Add chicken, peas, and corn; season with salt and pepper.
  13. Simmer until slightly thickened.
  14. Preheat oven to 375°F (190°C).
  15. Roll out the dough on a lightly floured surface.
  16. Transfer the dough to the pie dish.
  17. Trim and crimp the edges.
  18. Pour the chicken filling into the pie crust.
  19. Brush the crust with egg wash.
  20. Cut slits in the top of the crust to allow steam to escape.
  21. Place the pie dish on a baking sheet.
  22. Bake until the crust is golden brown and the filling is bubbly.