Ingredients:

  • 1 ¼ cups (150g) All-Purpose Flour, plus extra for dusting
  • ½ teaspoon Salt (for crust)
  • 8 tablespoons (113g) Unsalted Butter, very cold and cubed (for crust)
  • 4–6 tablespoons Ice Water
  • 2 tablespoons Olive Oil or Unsalted Butter (for sautéing)
  • 1 large Yellow Onion, diced
  • 2 large Carrots, peeled and diced
  • 2 Celery Stalks, diced
  • 4 tablespoons (56g) Unsalted Butter (for roux)
  • ½ cup (60g) All-Purpose Flour (for roux)
  • 2 cups (475ml) Chicken Broth (low sodium)
  • 1 cup (240ml) Whole Milk or Half-and-Half
  • 3 cups Shredded Cooked Chicken (from rotisserie chicken)
  • 1 cup Frozen Peas
  • ½ cup Frozen Corn
  • 1 teaspoon Dried Thyme
  • ½ teaspoon Dried Rosemary, crushed
  • 1 teaspoon Salt (for filling)
  • ½ teaspoon Black Pepper
  • 1 large Egg, whisked with 1 teaspoon water (for egg wash)

Instructions:

  1. Prepare the Pastry Topping: Whisk flour and salt in a bowl. Cut in cold butter using a pastry blender or fingers until mixture resembles coarse crumbs with pea-sized butter pieces remaining.
  2. Gradually add ice water, mixing until dough just comes together. Do not overwork. Form into a disc, wrap in plastic, and chill for at least 30 minutes.
  3. Sauté the Vegetables: In a large skillet over medium heat, add olive oil. Sauté onion, carrots, and celery until softened (about 8–10 minutes). Remove vegetables and set aside.
  4. Create the Velvety Sauce (Roux): In the same skillet, melt 4 tbsp butter over medium heat. Whisk in the ½ cup flour; cook, stirring constantly, for 1–2 minutes until pale blonde.
  5. Slowly whisk in the chicken broth until smooth. Then, gradually whisk in the milk/half-and-half. Bring to a gentle simmer, stirring until the sauce thickens enough to coat the back of a spoon.
  6. Assemble the Filling: Stir the sautéed vegetables, shredded chicken, frozen peas/corn, thyme, rosemary, salt, and pepper into the thickened sauce. Mix well and taste to adjust seasoning.
  7. Pour the entire filling mixture into the prepared 9-inch pie dish.
  8. Top and Bake: Preheat oven to 400°F (200°C). On a lightly floured surface, roll out the chilled pastry dough into an 11-inch circle.
  9. Lay the dough over the filling. Crimp the edges decoratively to seal against the dish rim. Cut 3–4 small slits in the top to allow steam to escape.
  10. Brush the entire top crust generously with the egg wash. Bake for 35–45 minutes, or until the crust is deep golden brown and the filling is bubbling.
  11. Let rest for 10 minutes before slicing and serving.