Ingredients:

  • 2 ½ cups All-Purpose Flour
  • 1 teaspoon Fine Sea Salt
  • 8 tablespoons Cold Unsalted Butter, cubed
  • ½ cup Greek Yogurt (full-fat, plain)
  • 3–4 tablespoons Ice Water
  • 3 cups Cooked Chicken, shredded or diced
  • 1 large Yellow Onion, finely diced
  • 1 cup Carrots, small dice
  • 1 cup Celery Stalks, small dice
  • 1 cup Frozen Peas
  • ¼ cup All-Purpose Flour (for roux)
  • 1 ½ cups Low Sodium Chicken Broth
  • ½ cup Heavy Cream
  • 1 teaspoon Fresh Thyme Leaves
  • 2 tablespoons Fresh Parsley, chopped
  • 1 teaspoon Dijon Mustard
  • 1 Large Egg (for wash)
  • 1 teaspoon Water or Milk (for wash)

Instructions:

  1. Combine flour and salt in a food processor. Add cold, cubed butter and pulse until the mixture resembles coarse crumbs with pea-sized pieces remaining.
  2. Gradually drizzle in ice water and Greek yogurt until the dough just barely comes together. Do not overwork. Divide dough in half, flatten into two discs, wrap, and refrigerate for at least 30 minutes.
  3. In a large skillet, sauté the onion, carrots, and celery until softened (about 8 minutes).
  4. Sprinkle the ¼ cup flour over the vegetables and cook, stirring constantly, for 1 minute to create the roux.
  5. Gradually whisk in the chicken broth until smooth. Bring to a gentle simmer and cook until the sauce thickens. Stir in the heavy cream, Dijon mustard, thyme, cooked chicken, and peas.
  6. Season generously with salt and pepper. Cook for 2 minutes until heated through. Remove from heat and stir in fresh parsley. Let the filling cool slightly.
  7. Preheat oven to 400°F (200°C). Roll out one dough disc and line a 9-inch deep-dish pie plate.
  8. Pour the cooled filling into the prepared pie dish. Roll out the second dough disc and place it over the filling. Trim edges, crimp securely to seal, and cut 3-4 steam vents in the top.
  9. Whisk the egg and water/milk together and brush the entire top crust. Bake for 40–45 minutes, or until the crust is deep golden brown and the filling is bubbling hot.
  10. Let the pie rest for 10–15 minutes before slicing and serving.