Ingredients:

  • 2.5 cups all-purpose flour
  • 1 cup unsalted butter, chilled and cubed
  • 1 tsp fine sea salt
  • 8 tbsp ice water
  • 1 large egg
  • 1 tbsp water
  • 3 cups cooked chicken thighs, shredded
  • 0.33 cup unsalted butter
  • 0.33 cup all-purpose flour
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 2 cups chicken bone broth
  • 0.5 cup heavy cream
  • 1 cup frozen peas
  • 1 tsp fresh thyme leaves, minced
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Melt 0.33 cup butter and cook the onion, carrots, and celery until they are soft and fragrant.
  2. Stir in 0.33 cup flour and cook for 2 minutes until it smells slightly nutty.
  3. Slowly pour in 2 cups bone broth and 0.5 cup heavy cream, whisking until the sauce is thick and velvety.
  4. Add the 3 cups chicken, 1 cup peas, and 1 tsp thyme until everything is evenly coated.
  5. Roll out half the dough for the bottom, add the filling, and cover with the second half.
  6. Crimp the edges and cut three small slits in the top until steam can escape freely.
  7. Brush with the egg wash and bake at 200°C (400°F) for 45 minutes until the crust is deep gold and the filling bubbles.