Ingredients:

  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (227g) cold unsalted butter, cut into ½-inch cubes
  • ½ cup (120ml) ice water
  • 1 large egg, beaten (for egg wash)
  • 2 tablespoons (30ml) olive oil
  • 1 large onion, chopped (about 1 cup)
  • 2 carrots, peeled and chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • ½ cup (50g) all-purpose flour
  • 4 cups (950ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 2 cups (300g) cooked chicken, shredded or diced
  • 1 cup (150g) frozen mixed vegetables (peas, corn, carrots, green beans)
  • 1 teaspoon (5g) dried thyme
  • ½ teaspoon (2.5g) salt, or to taste
  • ¼ teaspoon (1.25g) black pepper, or to taste
  • 2 tablespoons chopped fresh parsley (optional)

Instructions:

  1. Combine flour and salt in a food processor or bowl. Cut in butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough just comes together. Form into a disc, wrap in plastic, and chill for at least 30 minutes.
  2. Heat olive oil in a large skillet. Add onion, carrots, and celery and sauté until softened.
  3. Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and cream until smooth. Bring to a simmer, stirring constantly, until thickened.
  4. Stir in cooked chicken, frozen vegetables, thyme, salt, and pepper. Simmer for 5 minutes to heat through. Stir in parsley, if using.
  5. Preheat oven to 400°F (200°C). Roll out the dough on a lightly floured surface to a 12-inch circle. Transfer the filling to the pie dish.
  6. Place the dough over the filling. Trim and crimp the edges. Cut slits in the top of the dough to allow steam to escape.
  7. Brush the top of the dough with egg wash. Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. Let cool for 10 minutes before serving.