Ingredients:

  • 2 ½ cups (315g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (226g) unsalted butter, very cold, cut into ½-inch cubes
  • ½ cup (120ml) ice water
  • 1 large egg, beaten (for egg wash)
  • 2 tablespoons (30ml) olive oil
  • 1 ½ pounds (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 8 ounces (227g) cremini mushrooms, sliced
  • ¼ cup (30g) all-purpose flour
  • 4 cups (950ml) chicken broth (low-sodium preferred)
  • 1 cup (240ml) heavy cream
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ cup (120g) frozen peas
  • ½ cup (120g) frozen corn
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Form into a disc, wrap, and chill.
  2. Heat olive oil in a large skillet. Brown chicken in batches, then set aside.
  3. Add onion, carrots, and celery to the skillet and sauté until softened. Add mushrooms and cook until tender.
  4. Stir in flour and cook for 1 minute. Gradually whisk in chicken broth, then stir in cream, thyme, and rosemary. Bring to a simmer and cook until thickened.
  5. Return chicken to the skillet. Stir in peas and corn. Season with salt and pepper to taste.
  6. Preheat oven. Roll out dough on a lightly floured surface. Transfer dough to the pie dish and trim edges.
  7. Pour filling into the pie crust. Cut vents in the top crust. Brush with egg wash.
  8. Bake until the crust is golden brown and the filling is bubbly. Let cool slightly before serving.