Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tablespoons (30ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup/150g)
  • 2 carrots, peeled and diced (approx. 1 cup/150g)
  • 2 celery stalks, diced (approx. 1 cup/100g)
  • 8 oz (225g) cremini mushrooms, sliced
  • 1/4 cup (30g) all-purpose flour
  • 4 cups (950ml) chicken broth, low sodium preferred
  • 1 cup (240ml) heavy cream
  • 1 cup (120g) frozen peas
  • 1/2 cup (60g) frozen corn
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon salt, or to taste
  • 2 tablespoons chopped fresh parsley, for garnish
  • 2 1/2 cups (300g) all-purpose flour
  • 1 teaspoon salt
  • 1 cup (227g) (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup (120ml) ice water
  • 1 large egg, beaten, for egg wash

Instructions:

  1. Season chicken thighs with salt and pepper.
  2. Heat olive oil in a Dutch oven or stockpot. Sauté onion, carrots, and celery until softened.
  3. Add mushrooms and cook until they release their moisture and brown slightly.
  4. Add the seasoned chicken to the pot. Cook until browned on all sides. Sprinkle flour over the chicken and vegetables and cook for 1 minute.
  5. Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pot. Stir in heavy cream, thyme, and rosemary. Bring to a simmer.
  6. Reduce heat to low, cover, and simmer for 20 minutes, or until chicken is cooked through.
  7. Stir in frozen peas and corn. Simmer for 5 minutes more.
  8. If making crust from scratch: Combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together. Wrap and chill for at least 30 minutes.
  9. On a lightly floured surface, roll out the pastry to a 12-inch circle.
  10. Pour the chicken filling into the pie dish.
  11. Carefully drape the pastry over the filling. Trim excess pastry and crimp the edges. Cut vents in the top of the crust.
  12. Brush the top of the crust with beaten egg.
  13. Bake in a preheated oven at 375°F (190°C) for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
  14. Let cool for 10-15 minutes before serving. Garnish with fresh parsley.