Ingredients
Scale
For the crust:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, chilled and cubed
- 1/2 teaspoon salt
- 1/4 cup ice water
For the filling:
- 1 pound boneless, skinless chicken breasts or thighs, diced
- 2 tablespoons unsalted butter
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 1 cup frozen peas
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1/3 cup heavy cream or half-and-half
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
Instructions
- Prepare the crust:
In a large mixing bowl, combine the flour and salt. Cut in the butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together. Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes. - Cook the chicken:
Heat a large skillet over medium heat. Add 1 tablespoon of butter and the diced chicken. Cook until the chicken is fully cooked and lightly browned. Remove from the skillet and set aside. - Sauté the vegetables:
In the same skillet, melt the remaining butter. Add the carrots, celery, and onion. Sauté for 5-7 minutes, or until the vegetables are tender. Stir in the peas and cook for an additional 2 minutes. - Create the filling:
Sprinkle the flour over the sautéed vegetables, stirring well to coat. Gradually whisk in the chicken broth and heavy cream, cooking until the sauce thickens. Season with garlic powder, thyme, paprika, salt, and pepper. Stir in the cooked chicken and remove from heat. - Assemble the pie:
Preheat your oven to 400°F (200°C). Roll out one disk of dough and place it in a 9-inch pie dish. Add the filling, then roll out the second disk of dough and place it on top. Trim and crimp the edges, cutting a few slits in the top crust to allow steam to escape. - Bake the pie:
Brush the crust with an egg wash (1 egg beaten with 1 tablespoon of water) for a golden finish. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Allow the pie to cool for 5-10 minutes before serving.
