Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (226g) cold unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup (120ml) ice water
  • 1 tablespoon (5g) chopped fresh thyme
  • 1 tablespoon (5g) chopped fresh rosemary
  • 1 large egg, beaten (for egg wash)
  • 2 tablespoons (30ml) olive oil
  • 1 large yellow onion, chopped (approximately 1 cup)
  • 2 carrots, peeled and chopped (approximately 1 cup)
  • 2 celery stalks, chopped (approximately 1 cup)
  • 8 ounces (225g) cremini mushrooms, sliced
  • 1 teaspoon (5g) dried thyme
  • 1/2 teaspoon (2.5g) dried rosemary
  • 1/4 teaspoon (1.25g) black pepper
  • 1/4 cup (30g) all-purpose flour
  • 4 cups (950ml) chicken broth, low sodium
  • 1 cup (240ml) heavy cream
  • 2 cups (300g) cooked chicken, shredded (rotisserie chicken is a great shortcut!)
  • 1 cup (150g) frozen peas
  • 1/2 cup (75g) frozen corn
  • 1/4 cup (5g) chopped fresh parsley
  • Salt and pepper to taste

Instructions:

  1. Make the Crust: Combine flour, salt, thyme, and rosemary in a large bowl. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Flatten into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Prepare the Filling: Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened. Add mushrooms and cook until browned.
  3. Add Flavorings: Stir in dried thyme, rosemary, salt, and pepper. Sprinkle in flour and cook for 1 minute.
  4. Create the Sauce: Gradually whisk in chicken broth until smooth. Bring to a simmer and cook until thickened. Stir in heavy cream.
  5. Add the Chicken and Vegetables: Stir in cooked chicken, peas, corn, and parsley. Season with salt and pepper to taste.
  6. Assemble the Pie: Preheat oven to 400°F (200°C). Roll out the chilled dough on a lightly floured surface. Transfer to the pie plate. Crimp or flute the edges.
  7. Fill and Bake: Pour the chicken filling into the pie crust. Brush the crust with egg wash. Cut slits in the top of the crust to allow steam to escape. Bake for 30-45 minutes, or until the crust is golden brown and the filling is bubbling.
  8. Cool and Serve: Let cool slightly before serving. Enjoy this fulfilling dinner recipes.