Ingredients:

  • 315g all-purpose flour
  • 225g unsalted butter, chilled and cubed
  • 90ml ice water
  • 5g fine sea salt
  • 450g cooked chicken, cubed or shredded
  • 60g unsalted butter
  • 150g yellow onion, diced
  • 120g carrots, peeled and sliced
  • 100g celery, sliced
  • 3 cloves garlic, minced
  • 40g all-purpose flour
  • 480ml low sodium chicken broth
  • 120ml heavy cream
  • 150g frozen peas
  • 1 tbsp fresh thyme, minced
  • 1 tbsp fresh parsley, minced
  • salt to taste
  • black pepper to taste

Instructions:

  1. In a large bowl, cut 225g of chilled butter into 315g of flour and 5g of salt using a pastry cutter or food processor until it resembles coarse crumbs with pea-sized bits of butter remaining.
  2. Gradually add ice water (60ml to 90ml) until the dough just holds together. Divide into two discs, wrap in plastic, and chill in the refrigerator for at least 30 minutes to relax gluten and set the fat.
  3. In a large heavy-bottomed saucepan, melt 60g of butter over medium heat. Add diced onion, carrots, and celery. Sauté until softened to remove excess moisture, preventing a soggy bottom crust.
  4. Stir in the minced garlic and 40g of flour. Cook the roux for 2-3 minutes until it smells nutty but hasn't darkened, ensuring the starch granules are coated in fat.
  5. Slowly whisk in the chicken broth and heavy cream. Simmer until the sauce thickens into a velvety gravy.
  6. Fold in the cooked chicken, frozen peas, thyme, and parsley. Season with salt and pepper. Remove from heat and allow to cool slightly.
  7. Roll out one disc of dough and fit it into a 9-inch deep-dish pie plate. Pour in the filling.
  8. Roll out the second disc and place over the filling. Trim and crimp the edges to seal. Cut deep vents in the top crust to allow steam to escape.
  9. Place the pie on a baking sheet and bake at 400°F (200°C) for 45 minutes, or until the crust is mahogany-colored and the filling is bubbling.