Ingredients:

  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (226g) unsalted butter, very cold, cut into ½-inch cubes
  • ½ cup (120ml) ice water, plus more if needed
  • 2 tablespoons (30ml) olive oil
  • 1 large yellow onion, chopped (about 1 cup)
  • 2 carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • ½ cup (50g) all-purpose flour
  • 4 cups (950ml) chicken broth (low sodium preferred)
  • 1 cup (240ml) heavy cream
  • 1 teaspoon (5g) dried thyme
  • ½ teaspoon (2.5g) dried sage
  • Salt and black pepper to taste
  • 3 cups (about 450g) cooked chicken, shredded or cubed (rotisserie chicken works great!)
  • 1 cup (150g) frozen peas
  • 1 cup (150g) frozen corn
  • 1/4 cup (5g) chopped fresh parsley
  • 1 large egg, beaten (for egg wash)

Instructions:

  1. Make the Pie Crust (or unroll the store-bought one!): Combine flour and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 1 hour.
  2. Prepare the Filling: Heat olive oil in a large skillet or Dutch oven over medium heat. Sauté onion, carrots, and celery until softened. Stir in flour and cook for 1 minute. Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pan. Stir in heavy cream, thyme, and sage. Season with salt and pepper. Simmer until the sauce has thickened. Stir in cooked chicken, peas, corn, and parsley. Remove from heat.
  3. Assemble the Pie: Preheat oven to 375°F (190°C). Roll out the pie crust on a lightly floured surface. Carefully transfer the crust to the pie plate. Trim and crimp the edges. Pour the chicken filling into the crust. Cut vents in the top crust to allow steam to escape. Brush the crust with egg wash.
  4. Bake: Bake for 50 minutes to 1 hour, or until the crust is golden brown and the filling is bubbling. Let cool for 10-15 minutes before serving.