Ingredients:

  • 2.5 cups All-purpose flour (315g)
  • 1 cup Unsalted butter, cubed and chilled (225g)
  • 1 tsp Fine sea salt
  • 7 tbsp Ice water
  • 3 cups Cooked chicken thighs, shredded (450g)
  • 0.33 cup Unsalted butter (75g)
  • 1 medium Yellow onion, diced
  • 2 large Carrots, peeled and sliced
  • 2 stalks Celery, thinly sliced
  • 0.33 cup All-purpose flour (45g)
  • 2 cups High-quality chicken stock
  • 0.5 cup Heavy cream
  • 1 cup Frozen peas
  • 1 tsp Fresh thyme, minced
  • 1 Large egg
  • 1 tbsp Water

Instructions:

  1. Prepare the crust by cutting 1 cup of chilled butter into 2.5 cups of flour and salt until pea-sized crumbs form. Add ice water 1 tablespoon at a time until dough holds together. Chill for at least 30 minutes.
  2. In a large saucepan, melt 1/3 cup butter over medium heat. Add onion, carrots, and celery. Sauté until softened and fragrant.
  3. Sprinkle 1/3 cup flour over the vegetables. Stir constantly for 2 minutes to cook out the raw flour taste and create a roux paste until the raw flour smell disappears.
  4. Slowly whisk in the chicken stock and heavy cream. Simmer until the sauce is thick and velvety.
  5. Fold in the shredded chicken, frozen peas, and fresh thyme. Stir to coat everything in the sauce. Season with salt and black pepper to taste. Remove from heat.
  6. Roll out the pastry dough until it is 1/8 inch thick and place over the filling in a deep-dish pie plate. Trim and crimp the edges.
  7. Beat the egg with 1 tablespoon of water and brush over the crust. Cut vents in the top. Bake at 400°F (200°C) for 45 minutes until the crust is deep golden brown and the filling is bubbling.