Ingredients:

  • 2 cups (250 g) All-Purpose Plain Flour, plus extra for dusting
  • 1 teaspoon (5 g) Fine Sea Salt
  • 6 ounces (170 g) Unsalted Butter, diced and chilled
  • 4–5 tablespoons (60–75 ml) Ice Water
  • 2 tablespoons (30 g) Unsalted Butter
  • 1 medium (120 g) Yellow Onion, finely diced
  • 1 large (150 g) Carrot, peeled and finely diced
  • 1 stalk (60 g) Celery, finely diced
  • 4 ounces (115 g) Cremini Mushrooms, sliced (optional)
  • 3 tablespoons (30 g) All-Purpose Plain Flour
  • 1 cup (240 ml) Chicken Stock (low sodium)
  • 1/2 cup (120 ml) Double Cream (Heavy Cream) or whole milk
  • 12 ounces (350 g) Cooked Chicken Breast or Thighs, shredded or diced
  • 1 tablespoon (15 g) Fresh Tarragon, finely chopped
  • 1 teaspoon (5 g) Fresh Thyme, finely chopped
  • 1 teaspoon (5 g) Dijon Mustard
  • Salt and Freshly Ground Black Pepper, to taste
  • 1 large Egg, beaten with 1 teaspoon water (Egg Wash)
  • Pinch of Flaky Sea Salt (for sprinkling)

Instructions:

  1. Combine Dry Ingredients: Pulse the flour and salt in a food processor until just combined.
  2. Cut in the Butter: Add the chilled butter cubes and pulse in 1-second bursts until the mixture resembles coarse breadcrumbs (the pieces should be pea-sized). Do not overmix.
  3. Add Water: Drizzle the ice water over the mixture, one tablespoon at a time, pulsing until the dough just starts to come together into a shaggy mass.
  4. Shape and Chill: Turn the dough out onto a floured surface. Gently press into a thick disk, wrap tightly in cling film, and refrigerate for a minimum of 45 minutes.
  5. Sauté the Vegetables (The Mirepoix): Melt the butter in a large skillet over medium heat. Add the onion, carrot, and celery (and mushrooms, if using). Cook for 8-10 minutes until softened but not browned.
  6. Make the Roux: Sprinkle the 3 tablespoons of flour over the vegetables. Cook, stirring constantly, for 1 minute to cook out the raw flour taste.
  7. Thicken: Slowly whisk in the chicken stock, scraping up any brown bits from the pan. Bring to a simmer until the mixture thickens slightly.
  8. Finish the Filling: Stir in the cream, shredded chicken, Dijon mustard, tarragon, and thyme. Season generously with salt and pepper.
  9. Cool Completely: Remove the filling from the heat and transfer it to a shallow bowl. Place in the refrigerator and cool completely (at least 30 minutes). A warm filling will melt the pastry.
  10. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  11. Roll the Dough: Remove the chilled dough. Divide in half. On a lightly floured surface, roll one disk to about 1/8-inch thickness (3 mm).
  12. Cut Shapes: Use the heart-shaped cookie cutter (5-6 inches wide) to cut 6 hearts from the first disk. Repeat with the second disk, yielding 12 hearts in total (6 bottoms, 6 tops). Re-roll scraps as necessary.
  13. Fill the Pies: Place the bottom six hearts on the prepared baking sheet. Spoon approximately 1/4 cup of the fully cooled filling onto the center of each bottom piece, leaving a 1/2-inch border.
  14. Seal: Brush the edges of the bottom heart with egg wash. Place a top heart piece directly over the filling. Press the edges firmly together to seal.
  15. Crimp and Vent: Use the tines of a fork to crimp all around the sealed edges. Cut two or three small vent holes in the top of each pie using a sharp knife.
  16. Egg Wash and Bake: Brush the tops generously with the remaining egg wash and sprinkle with flaky sea salt.
  17. Bake: Bake for 35–40 minutes, or until the pastry is deep golden brown and the filling is bubbling hot.
  18. Cool: Allow the pies to cool on the tray for 10–15 minutes before serving.