Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 large (150g) onion, chopped
  • 2 medium (200g) carrots, peeled and diced
  • 2 medium (150g) celery stalks, diced
  • 1 pound (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/4 cup (30g) all-purpose flour
  • 4 cups (950ml) chicken broth, low-sodium preferred
  • 1 cup (240ml) heavy cream
  • 1 teaspoon (5ml) dried thyme
  • 1/2 teaspoon (2.5ml) salt, or to taste
  • 1/4 teaspoon (1.25ml) black pepper, or to taste
  • 1 cup (150g) frozen peas
  • 1 cup (150g) frozen corn
  • 1/4 cup (60ml) chopped fresh parsley, for garnish (optional)
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon (5ml) salt
  • 3/4 cup (1.5 sticks) (170g) unsalted butter, very cold and cut into cubes
  • 6-8 tablespoons (90-120ml) ice water
  • 1 large (50g) egg, beaten, for egg wash

Instructions:

  1. Sauté onion, carrots, and celery in olive oil until softened. Add chicken and cook until browned.
  2. Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and heavy cream. Bring to a simmer, stirring constantly, until thickened.
  3. Add thyme, salt, and pepper. Stir in peas and corn. Remove from heat. Taste and adjust seasoning as needed.
  4. Combine flour and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  5. Gradually add ice water, mixing until the dough just comes together.
  6. Form the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
  7. Preheat oven to 400°F (200°C). Roll out the dough on a lightly floured surface.
  8. Pour the chicken filling into the pie dish. Cover with the pastry crust, crimping the edges to seal. Cut vents in the top to allow steam to escape.
  9. Brush the crust with egg wash. Bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbling. Let cool slightly before serving.