Ingredients:

  • 2 ½ cups all-purpose flour
  • 1 cup unsalted butter, chilled and cubed
  • 1 tsp salt
  • 8 tbsp ice water
  • 3 cups cooked chicken breast, cubed
  • 4 tbsp unsalted butter
  • ⅓ cup all-purpose flour
  • 2 cups chicken stock
  • ½ cup heavy cream
  • 1 cup frozen peas
  • 1 cup frozen carrots, diced
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 large egg
  • 1 tbsp water

Instructions:

  1. Melt 4 tbsp butter in a skillet over medium heat. Add onion and carrots, cooking until onions are translucent (about 5 minutes). Stir in garlic and thyme for 1 minute.
  2. Sprinkle in 1/3 cup flour and whisk constantly for 2 minutes until the mixture forms a golden paste.
  3. Slowly pour in chicken stock and heavy cream, whisking vigorously to eliminate lumps. Simmer for 5 minutes until the sauce is velvety.
  4. Stir in the cubed chicken and frozen peas. Remove from heat and let it cool slightly.
  5. Roll out the crust dough on a floured surface to a 12-inch circle.
  6. Drape the dough over the filling in a 9-inch deep-dish pie plate. Trim excess, fold edges under, and crimp with a fork to seal.
  7. Cut 3-4 small slits in the center of the crust to allow steam to escape.
  8. Beat egg and water together; brush the top of the crust for a golden finish, then bake for 45 minutes.