Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, plus extra for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (226g) unsalted butter, very cold, cut into cubes
  • 6-8 tablespoons (90-120ml) ice water
  • 1 large egg, beaten (for egg wash)
  • 2 tablespoons (30ml) olive oil
  • 1 medium onion, chopped (approx. 150g)
  • 2 carrots, peeled and chopped (approx. 100g)
  • 2 celery stalks, chopped (approx. 100g)
  • 1/2 cup (75g) all-purpose flour
  • 4 cups (950ml) chicken broth (low sodium preferred)
  • 1 cup (240ml) heavy cream
  • 1 teaspoon (5ml) dried thyme
  • 1/2 teaspoon (2.5ml) dried rosemary
  • 1/4 teaspoon (1.25ml) ground black pepper
  • 1/2 teaspoon (3g) salt, or to taste
  • 2 cups (300g) cooked leftover chicken, shredded or cubed
  • 1 cup (150g) frozen peas
  • 1/2 cup (75g) frozen corn
  • 2 tablespoons (30ml) chopped fresh parsley (optional)

Instructions:

  1. Combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Form into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Sauté onion, carrots, and celery in olive oil until softened.
  3. Stir in flour and cook for 1 minute.
  4. Gradually whisk in chicken broth and heavy cream. Bring to a simmer, stirring constantly, until thickened.
  5. Stir in thyme, rosemary, salt, and pepper. Taste and adjust seasonings as needed.
  6. Stir in the shredded chicken, peas, and corn. Add parsley if using.
  7. Roll out the chilled dough on a lightly floured surface. Transfer to the pie dish. Trim and crimp the edges.
  8. Pour the chicken mixture into the pie crust.
  9. If desired, roll out a second piece of dough to create a top crust. Cut slits in the top crust to allow steam to escape.
  10. Brush the top crust with beaten egg. Bake in a preheated oven at 400°F (200°C) for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. Let cool slightly before serving.