Ingredients:

  • 3 cups (360g) all-purpose flour, plus extra for dusting
  • 1 teaspoon (6g) salt
  • ¾ cup (170g) unsalted butter, chilled and cubed
  • ¼ cup (50g) vegetable shortening, chilled
  • 5 tablespoons (75ml) ice water, plus more if needed
  • ½ cup (113g) unsalted butter
  • 1 medium sweet onion, diced (approx. 1 cup diced)
  • 2 medium carrots, peeled and diced (approx. 1 cup diced)
  • 1 rib celery, diced (approx. ½ cup diced)
  • ½ cup (60g) all-purpose flour
  • 3 cups (710ml) chicken broth
  • 2 cups (300g) cooked rotisserie chicken, cut into ½-inch cubes (about ½ a rotisserie chicken)
  • 1 cup (150g) frozen peas
  • ¼ cup (15g) fresh parsley, chopped
  • 1 tablespoon (3g) fresh thyme leaves, chopped
  • 2 teaspoons spicy brown mustard (e.g., Dijon)
  • 1 teaspoon (6g) salt, or to taste
  • ½ teaspoon (2g) black pepper, or to taste
  • 1 cup (225g) sour cream
  • 1 tablespoon (15ml) heavy cream, for brushing

Instructions:

  1. Combine flour and salt in a large bowl.
  2. Cut in butter and shortening using a pastry cutter or your fingers until the mixture resembles coarse breadcrumbs.
  3. Gradually add ice water, mixing until the dough comes together.
  4. Divide dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least 2 hours.
  5. Melt butter in a large Dutch oven over medium-high heat.
  6. Add onion, carrots, and celery; cook until softened.
  7. Stir in flour and cook for 2 minutes.
  8. Gradually whisk in chicken broth, stirring constantly to prevent lumps.
  9. Add chicken, peas, mustard, parsley, thyme, salt, and pepper; simmer for 10 minutes.
  10. Stir in sour cream and simmer for 5 minutes. Remove from heat.
  11. Preheat oven to 400°F (200°C).
  12. On a lightly floured surface, roll out one disk of dough to ¼-inch thickness.
  13. Carefully transfer to a 9-inch pie dish, pressing into the bottom and up the sides; trim edges, leaving a slight overhang.
  14. Pour the chicken filling into the pie crust.
  15. Roll out the second disk of dough to ¼-inch thickness.
  16. Place over the filling, trim, fold edges under, and crimp to seal.
  17. Brush the top with heavy cream.
  18. Cut a few slits in the top crust to vent steam.
  19. Bake for 25-30 minutes, or until the crust is golden brown.
  20. Let cool for at least 20 minutes before serving.