Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5ml) salt
  • 1 cup (226g/2 sticks) unsalted butter, very cold and cut into cubes
  • 1/2 cup (120ml) ice water
  • 1 large egg, beaten (for egg wash)
  • 2 tablespoons (30ml) unsalted butter
  • 1 medium onion, chopped (about 1 cup)
  • 2 carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (710ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 2 cups (300g) cooked chicken, shredded or diced
  • 1 cup (150g) frozen peas
  • 1/2 cup (75g) frozen corn
  • 1 teaspoon (5ml) dried thyme
  • 1/2 teaspoon (2.5ml) salt, or to taste
  • 1/4 teaspoon (1.25ml) black pepper, or to taste

Instructions:

  1. Combine flour and salt in a food processor (or bowl). Add cold butter and pulse (or cut in with a pastry blender) until the mixture resembles coarse crumbs. Gradually add ice water, pulsing (or mixing) until the dough just comes together. Form the dough into a disc, wrap it in plastic wrap, and chill for at least 20 minutes.
  2. Melt butter in a large saucepan over medium heat. Sauté onion, carrots, and celery until softened (about 5-7 minutes). Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and bring to a simmer, stirring constantly until thickened. Stir in heavy cream, cooked chicken, peas, corn, thyme, salt, and pepper. Simmer for 5 minutes, stirring occasionally. Adjust seasoning to taste.
  3. Preheat oven to 400°F (200°C). Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Cut out 24 circles using a 2-inch cookie cutter (or similar sized cutter). Press 12 circles into the bottom of a greased muffin tin. Fill each crust with the chicken filling. Top each pie with another dough circle. Crimp the edges to seal. Brush the tops with beaten egg. Cut a small slit in the top of each pie to allow steam to escape.
  4. Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly. Let cool in the muffin tin for a few minutes before carefully removing and serving.