Ingredients:

  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (227g) (2 sticks) unsalted butter, cold and cubed
  • ½ cup (120ml) ice water, plus more if needed
  • 2 tablespoons (30ml) olive oil
  • 1 large yellow onion, chopped (about 1 cup)
  • 2 carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 8 ounces (227g) cremini mushrooms, sliced
  • ½ teaspoon dried thyme
  • ¼ teaspoon dried rosemary
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons (60g) unsalted butter
  • ½ cup (60g) all-purpose flour
  • 4 cups (950ml) chicken broth, low sodium
  • 1 cup (240ml) heavy cream
  • 2 cups (300g) cooked chicken, shredded (rotisserie chicken works great!)
  • 1 cup (150g) frozen peas
  • 1 cup (150g) frozen corn
  • ¼ cup (50g) chopped fresh parsley
  • 1 large egg, beaten (for egg wash)

Instructions:

  1. Make the Dough: Combine flour and salt in a food processor or bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, pulsing (or mixing) until dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Sauté the Vegetables: Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion, carrots, and celery and sauté until softened. Add mushrooms, thyme, and rosemary and cook until mushrooms are tender. Season with salt and pepper.
  3. Make the Cream Sauce: Melt butter in the skillet. Whisk in flour and cook for 1 minute. Gradually whisk in chicken broth until smooth. Bring to a simmer and cook until thickened. Stir in heavy cream and simmer until slightly thickened.
  4. Assemble the Filling: Stir in shredded chicken, peas, corn, and parsley into the cream sauce. Season to taste with salt and pepper.
  5. Assemble the Pot Pie: Preheat oven to 400°F (200°C). Roll out the chilled dough on a lightly floured surface. Place the dough in the pie dish, crimping the edges. Pour the chicken filling into the pie crust.
  6. Bake the Pot Pie: Brush the crust with egg wash. Cut slits in the top of the crust to allow steam to escape. Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. Let cool slightly before serving.