Ingredients:

  • 250g (2 cups) all-purpose flour, plus more for dusting
  • 125g (1/2 cup + 2 tablespoons) cold unsalted butter, cubed
  • Pinch of salt
  • 60-80ml (1/4 - 1/3 cup) 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 diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 500g (approx. 1.1 lbs) boneless, skinless chicken thighs or breast, cut into 1-inch pieces
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 50g (1/4 cup) all-purpose flour
  • 500ml (2 cups) chicken broth
  • 250ml (1 cup) whole milk or single cream
  • 150g (1 cup) frozen peas
  • 150g (1 cup) frozen corn
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley, for garnish (optional)

Instructions:

  1. Combine flour, butter, and salt in a bowl and rub with your fingertips until it resembles breadcrumbs. Gradually add ice water until the dough just comes together. Flatten into a disc, wrap in cling film, and chill for at least 15 minutes.
  2. Heat olive oil in a large skillet or Dutch oven. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes.
  3. Add chicken to the skillet and cook until browned on all sides. It doesn't need to be cooked through at this point.
  4. Stir in thyme and rosemary. Sprinkle flour over the chicken and vegetables and cook for 1 minute, stirring constantly.
  5. Gradually whisk in chicken broth and milk (or cream), scraping up any browned bits from the bottom of the pan. Bring to a simmer, reduce heat, and cook until the sauce has thickened slightly, about 5-7 minutes.
  6. Stir in frozen peas and corn. Season with salt and pepper to taste.
  7. Pour the chicken and vegetable mixture into the pie dish.
  8. On a lightly floured surface, roll out the pastry to a circle slightly larger than the pie dish. Place the pastry over the filling, crimping the edges to seal. Cut slits in the top of the pastry to allow steam to escape.
  9. Brush the pastry with beaten egg. Bake in a preheated oven at 200°C (400°F) for 35-40 minutes, or until the pastry is golden brown and the filling is bubbling.
  10. Let the pot pie cool for a few minutes before serving. Garnish with fresh parsley, if desired.