Ingredients:
- 2 1/2 cups (300g) all-purpose flour, plus extra for dusting
- 1 teaspoon (5g) salt
- 1 cup (226g) (2 sticks) unsalted butter, very cold, cut into cubes
- 1/2 cup (120ml) ice water
- 1 large egg, beaten (for egg wash)
- 2 tablespoons (30ml) olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 8 ounces (225g) cremini mushrooms, sliced
- 1/4 cup (30g) all-purpose flour
- 4 cups (950ml) chicken broth, low sodium
- 1/2 cup (120ml) heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 2 cups (300g) cooked chicken, shredded
- 1 cup (150g) frozen peas
- 1 cup (150g) frozen corn
- 2 tablespoons (30ml) chopped fresh parsley
Instructions:
- Make the Dough: Combine flour and salt in a food processor or large bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- Prepare the Filling: Heat olive oil in a large skillet or Dutch oven. Sauté onion, carrots, and celery until softened. Add mushrooms and cook until browned.
- Thicken the Sauce: Sprinkle flour over the vegetables and cook for 1 minute. Gradually whisk in chicken broth until smooth. Bring to a simmer.
- Simmer and Finish the Filling: Stir in heavy cream, thyme, rosemary, salt, and pepper. Simmer until sauce thickens. Add cooked chicken, peas, corn, and parsley. Simmer until heated through. Taste and adjust seasonings.
- Assemble the Pot Pie: Preheat oven to 400°F (200°C). Roll out the chilled dough on a lightly floured surface. Transfer to the pie dish, trim edges, and crimp.
- Fill and Bake: Pour the chicken filling into the prepared pie crust. Brush the crust with egg wash. Cut slits in the top of the crust to vent steam. Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. Let cool slightly before serving.