Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (227g) (2 sticks) unsalted butter, very cold, cut into cubes
  • 1/2 cup (120ml) ice water
  • 1 large egg, beaten (for egg wash)
  • 2 tablespoons (30ml) olive oil
  • 1 large onion, chopped (about 1 cup / 150g)
  • 2 carrots, peeled and diced (about 1 cup / 120g)
  • 2 celery stalks, diced (about 1 cup / 110g)
  • 8 ounces (225g) cremini mushrooms, sliced
  • 1/4 cup (30g) all-purpose flour
  • 4 cups (950ml) chicken broth, low sodium
  • 1 cup (240ml) heavy cream
  • 1 teaspoon (5ml) dried thyme
  • 1/2 teaspoon (2.5ml) dried sage
  • 1/4 teaspoon (1.25ml) black pepper
  • 1 teaspoon (5g) salt (or to taste)
  • 3 cups (450g) cooked chicken, shredded or cubed
  • 1 cup (150g) frozen peas
  • 1 cup (150g) frozen corn

Instructions:

  1. Combine flour and salt.
  2. Cut in cold butter until mixture resembles coarse crumbs.
  3. Gradually add ice water, mixing until dough just comes together.
  4. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  5. Sauté onion, carrots, and celery in olive oil until softened.
  6. Add mushrooms and cook until browned.
  7. Stir in flour and cook for 1 minute.
  8. Gradually whisk in chicken broth and bring to a simmer.
  9. Stir in heavy cream, thyme, sage, pepper, and salt.
  10. Simmer until sauce thickens slightly.
  11. Stir in cooked chicken, peas, and corn.
  12. Remove from heat.
  13. Preheat oven to 400°F (200°C).
  14. Roll out chilled dough on a lightly floured surface.
  15. Transfer dough to pie plate, trim edges, and crimp.
  16. Pour chicken filling into the crust.
  17. Brush crust with egg wash.
  18. Cut a few slits in the top of the crust to vent steam.
  19. Bake for 45-55 minutes, or until crust is golden brown and filling is bubbling.
  20. Let cool for 10-15 minutes before serving.