Ingredients:

  • 2 ½ cups all-purpose flour
  • 1 tsp salt
  • 1 cup unsalted butter, chilled and cubed
  • 6-8 tbsp ice water
  • 1 lb boneless, skinless chicken breasts, diced
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup carrots, diced
  • 1 cup peas (fresh or frozen)
  • 1 cup chicken broth
  • ½ cup heavy cream
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and pepper to taste
  • 1 large egg, beaten (for egg wash)

Instructions:

  1. Combine flour and salt in a mixing bowl.
  2. Cut in the chilled butter until the mixture resembles coarse crumbs.
  3. Gradually add ice water until the dough comes together.
  4. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
  5. Heat olive oil in a skillet over medium heat.
  6. Sauté onion and garlic until translucent.
  7. Add diced chicken and cook until browned and cooked through (about 5-7 minutes).
  8. Stir in carrots and peas, cooking for another 3-5 minutes.
  9. Add chicken broth, heavy cream, thyme, rosemary, salt, and pepper. Bring to a simmer and cook until slightly thickened.
  10. Preheat oven to 400°F (200°C). Roll out the chilled pastry on a floured surface to fit the dish.
  11. Transfer half the pastry to the pie dish and add the filling.
  12. Cover with the remaining pastry, sealing the edges, and make slits for steam vents.
  13. Brush the top with beaten egg.
  14. Bake in preheated oven for 30-35 minutes, or until golden brown and bubbly.
  15. Let cool slightly before serving.