Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, plus extra for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (226g/2 sticks) unsalted butter, very cold and cut into cubes
  • 1/2 cup (120ml) ice water
  • 1 large egg, lightly beaten (for egg wash)
  • 2 tablespoons (30ml) olive oil
  • 1 large onion, chopped (approx. 1 cup/150g)
  • 2 carrots, peeled and diced (approx. 1 cup/130g)
  • 2 celery stalks, diced (approx. 1 cup/120g)
  • 1 pound (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/2 teaspoon (2.5g) dried thyme
  • 1/4 teaspoon (1.25g) dried rosemary
  • 1/4 cup (30g) all-purpose flour
  • 4 cups (950ml) chicken broth, low sodium
  • 1 cup (240ml) heavy cream
  • 1 cup (150g) frozen peas
  • 1 cup (150g) frozen corn
  • 1/4 cup (30g) chopped fresh parsley
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Combine flour and salt. Cut in cold butter. Gradually add ice water until dough comes together. Form into a disc, wrap, and chill for at least 30 minutes.
  2. Heat olive oil in a large skillet or Dutch oven. Sauté onion, carrots, and celery until softened.
  3. Add chicken to the skillet and cook until browned on all sides.
  4. Stir in thyme, rosemary, and flour. Cook for 1 minute.
  5. Gradually whisk in chicken broth. Bring to a simmer and cook until thickened.
  6. Stir in heavy cream, peas, and corn. Season with salt and pepper. Simmer until heated through. Stir in parsley.
  7. Preheat oven to 400°F (200°C). Roll out dough on a lightly floured surface.
  8. Place the filling into the pie dish or skillet. Top with the dough. Crimp the edges.
  9. Brush the top of the dough with egg wash. Cut slits in the top to vent steam.
  10. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
  11. Let cool for 10-15 minutes before serving.