Ingredients:

  • 2 ½ cups all-purpose flour
  • 1 tsp salt
  • 1 cup unsalted butter, chilled and cubed
  • 6-8 tbsp ice water
  • 1 lb boneless, skinless chicken breasts, diced
  • 1 cup frozen peas
  • 1 cup diced carrots
  • 1 cup diced potatoes
  • 1 medium onion, finely chopped
  • 2 tbsp unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups chicken broth
  • ½ cup heavy cream
  • 1 tsp thyme
  • Salt and pepper to taste

Instructions:

  1. Combine flour and salt in a bowl.
  2. Cut in butter until mixture resembles coarse crumbs.
  3. Gradually add ice water, mixing until dough forms.
  4. Divide the dough, flatten into discs, wrap, and chill for 15 minutes.
  5. In a skillet, cook diced chicken over medium heat until no longer pink. Remove and set aside.
  6. In the same skillet, melt butter and sauté onions until translucent.
  7. Add carrots and potatoes; cook until tender.
  8. Stir in flour, cooking for 1-2 minutes.
  9. Gradually whisk in chicken broth and heavy cream until thickened.
  10. Return chicken and add peas, thyme, salt, and pepper. Mix well.
  11. Preheat the oven to 400°F (200°C). Roll out one disc of dough and fit into the pie dish. Pour in the filling.
  12. Roll out the second disc and place over the filling; trimming excess. Cut slits for steam to escape and brush with an egg wash for a golden finish.
  13. Bake for 30-35 minutes or until crust is golden brown and filling is bubbling.
  14. Let cool slightly before serving.