Ingredients:

  • 2.5 cups all-purpose flour
  • 1 cup unsalted butter, chilled and cubed
  • 1 tsp salt
  • 1 tbsp sugar
  • 7 tbsp ice water
  • 1 large egg
  • 3 cups cooked chicken breast, cubed
  • 0.5 cup unsalted butter
  • 0.5 cup all-purpose flour
  • 3 cups low-sodium chicken stock
  • 0.5 cup heavy cream
  • 1 cup carrots, diced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Combine flour, salt, and sugar in a bowl. Cut in chilled butter until the mixture resembles coarse crumbs with pea-sized lumps remaining.
  2. Gradually add ice water, stirring until the dough just holds together. Shape into a disc, wrap in plastic, and refrigerate for at least 1 hour.
  3. Sauté onions and carrots in butter over medium heat until softened.
  4. Stir in garlic and thyme and cook for about 1 minute until fragrant.
  5. Whisk in flour and cook for 2 minutes to remove the raw flour taste.
  6. Slowly pour in chicken stock and heavy cream, whisking constantly until the sauce thickens and becomes velvety.
  7. Stir in the cooked chicken, frozen peas, and frozen corn. Season with salt and black pepper.
  8. Roll out the chilled dough and line a 9-inch deep-dish pie plate. Pour in the filling and cover with the remaining crust.
  9. Brush the top with a beaten egg wash and bake for 40 minutes or until the crust is mahogany-colored and shattering.