Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (227g) cold unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup (120ml) ice water
  • 2 tablespoons (packed) mixed fresh herbs, finely chopped (rosemary, thyme, sage)
  • 2 tablespoons (30ml) olive oil
  • 1 large yellow onion, chopped (about 1 cup)
  • 2 carrots, peeled and chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 1 pound (450g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 teaspoon (5g) dried thyme
  • 1/2 teaspoon (2.5g) salt
  • 1/4 teaspoon (1.25g) black pepper
  • 4 tablespoons (60g) unsalted butter
  • 1/3 cup (40g) all-purpose flour
  • 3 cups (720ml) chicken broth, low sodium
  • 1 cup (240ml) heavy cream
  • 1 cup (120g) cubed butternut squash (1/2-inch cubes)
  • 1 cup (85g) Brussels sprouts, trimmed and quartered
  • 1/2 cup (75g) frozen peas
  • 1/4 cup (35g) chopped fresh parsley
  • 1 large egg, beaten (for egg wash)

Instructions:

  1. Combine flour and salt for the crust. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough comes together. Gently knead in chopped herbs. Flatten into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Heat olive oil in a large skillet. Sauté onion, carrots, and celery until softened.
  3. Add chicken to the skillet. Season with thyme, salt, and pepper. Cook until chicken is lightly browned.
  4. Melt butter in the skillet. Whisk in flour and cook for 1 minute. Gradually whisk in chicken broth and heavy cream. Bring to a simmer, stirring until thickened.
  5. Add butternut squash, Brussels sprouts, peas, and parsley to the sauce. Simmer until vegetables are tender-crisp.
  6. Preheat oven to 400°F (200°C). Roll out chilled dough on a lightly floured surface. Place dough in the pie dish, crimping edges.
  7. Pour filling into the pie crust. Brush the crust with egg wash. Cut slits in the top of the crust to vent steam. Bake until crust is golden brown and filling is bubbly, about 45-55 minutes. Let cool slightly before serving.