Ingredients:

  • 2 ½ cups (315g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (227g) unsalted butter, cold and cubed
  • ½ cup (120ml) ice water, plus more if needed
  • 1 large egg, beaten (for egg wash)
  • 2 tablespoons (30ml) olive oil
  • 1 large onion, chopped (approx. 150g)
  • 2 carrots, peeled and diced (approx. 120g)
  • 2 celery stalks, diced (approx. 100g)
  • 8 ounces (225g) cremini mushrooms, sliced
  • ½ teaspoon dried thyme
  • ¼ teaspoon dried rosemary
  • Salt and black pepper to taste
  • ½ cup (115g) unsalted butter
  • ½ cup (65g) all-purpose flour
  • 4 cups (950ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 2 cups (300g) cooked chicken, shredded (approximately 1.5 lbs raw chicken)
  • 1 cup (150g) frozen peas
  • ½ cup (75g) frozen corn
  • 1/4 cup (20g) chopped fresh parsley

Instructions:

  1. Combine flour and salt. Cut in cold butter. Add ice water until dough comes together. Flatten into a disc, wrap, and chill.
  2. Heat olive oil in a large pot or Dutch oven. Sauté onion, carrots, and celery until softened. Add mushrooms, thyme, and rosemary; cook until mushrooms are tender. Season with salt and pepper.
  3. Melt butter in the pot. Whisk in flour and cook for 1-2 minutes.
  4. Gradually whisk in chicken broth until smooth. Stir in heavy cream. Bring to a simmer and cook until thickened.
  5. Stir in cooked chicken, peas, corn, and parsley. Season to taste.
  6. Preheat oven to 400°F (200°C). Roll out the dough on a lightly floured surface. Transfer the dough to the pie dish. Crimp edges. Cut slits in the top of the crust.
  7. Brush the crust with beaten egg. Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbling.
  8. Let cool slightly before serving.