Make the Pie Dough

1. In the bowl of a stand mixer, combine flour, sugar, and salt.
2. Add the cold butter and mix on low speed until the mixture resembles coarse crumbs.
3. In a small bowl, whisk together the egg and 7 tablespoons of ice water.
4. Slowly pour the egg mixture into the flour mixture while mixing on low speed.
5. Mix just until the dough begins to come together. Add the extra tablespoon of water if needed.
6. Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour before rolling.

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Make the Filling

1. In a large skillet, melt butter over medium heat.
2. Add onion, garlic, carrots, and celery. Cook for about 5 minutes until the vegetables begin to soften.
3. Sprinkle flour over the vegetables and stir continuously for about 1 minute.
4. Add chicken broth, chicken, peas, thyme, salt, and pepper.
5. Simmer for 10–15 minutes until the mixture thickens.
6. For a creamier filling, stir in the optional heavy cream at the end.
7. Remove from heat and allow the filling to cool slightly.

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Assemble the Pie

1. Preheat oven to 375°F (190°C).
2. Roll out the chilled dough on a lightly floured surface.
3. Place the dough into a 9-inch pie dish, pressing gently into the bottom and sides.
4. Add the chicken filling.
5. Cover with the remaining rolled dough for the top crust.
6. Trim the edges and crimp to seal.
7. Cut a few small slits in the top to allow steam to escape.

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Egg Wash

• 1 egg yolk
• 1 tablespoon water

Whisk together and brush over the crust for a golden finish.

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Bake

Bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbling.

Let the pie rest for 10 minutes before slicing.

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Chef’s Tip

You can use rotisserie chicken or leftover roasted chicken for this recipe. It saves time and adds incredible flavor to the filling.