Ingredients:
- All-purpose flour: 2 ½ cups (315g), plus extra for dusting
- Unsalted butter: 1 cup (227g), very cold, cut into ½-inch cubes
- Vegetable shortening: ½ cup (100g), very cold
- Ice water: ½ - ¾ cup (120-180ml)
- Salt: 1 teaspoon (6g)
- Boneless, skinless chicken breasts: 1 ½ pounds (680g), cut into 1-inch cubes
- Olive oil: 2 tablespoons (30ml)
- Yellow onion: 1 medium, chopped
- Carrots: 2 medium, peeled and diced
- Celery: 2 stalks, diced
- Garlic: 2 cloves, minced
- All-purpose flour: ¼ cup (30g)
- Chicken broth: 4 cups (950ml)
- Heavy cream: 1 cup (240ml)
- Frozen peas: 1 cup (120g)
- Frozen corn: 1 cup (120g)
- Dried thyme: 1 teaspoon (2g)
- Dried rosemary: ½ teaspoon (1g)
- Salt: 1 teaspoon (6g), or to taste
- Black pepper: ½ teaspoon (3g), or to taste
- Large egg: 1
- Water: 1 tablespoon (15ml)
Instructions:
- Make the Dough: Combine flour and salt. Cut in butter and shortening until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together. Form into a disc, wrap, and chill.
- Prepare the Chicken: Season chicken with salt and pepper.
- Sauté Vegetables: Heat olive oil in a large saucepan or Dutch oven. Sauté onion, carrots, and celery until softened. Add garlic and cook until fragrant.
- Cook the Chicken: Add the seasoned chicken to the saucepan and cook until browned on all sides.
- Make the Sauce: Sprinkle flour over the chicken and vegetables. Cook for 1 minute, stirring constantly. Gradually whisk in chicken broth and heavy cream. Bring to a simmer.
- Add Remaining Ingredients: Stir in peas, corn, thyme, and rosemary. Simmer until the sauce has thickened slightly. Taste and adjust seasoning.
- Assemble the Pot Pie: Preheat oven to 400°F (200°C). Roll out the chilled dough on a lightly floured surface. Transfer the filling to the pie dish. Top with the pastry, crimping the edges to seal. Cut slits in the top of the pastry to allow steam to escape.
- Bake: Whisk together egg and water for the egg wash. Brush the pastry with the egg wash. Bake until the crust is golden brown and the filling is bubbling, about 45-50 minutes. Let cool slightly before serving.