Classic Chicken Pot Pie

Ingredients

• 1 1/4 cups (155g) all-purpose flour, plus more for rolling
• 1/2 teaspoon salt
• 1/2 cup (115g) cold unsalted butter, cubed
• 3 to 4 tablespoons ice water
• 4 tablespoons unsalted butter
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2 cups chicken stock
• 2/3 cup whole milk
• 3 cups cooked chicken, shredded or diced
• 3/4 cup frozen peas
• 1 teaspoon fresh thyme leaves
• Salt and black pepper, to taste
• 1 egg, beaten, for the egg wash

Before you cook

• Combine the 1 1/4 cups flour and salt in a large bowl.
• Cut the cold cubed butter into the flour with a pastry cutter until pea-sized crumbs form.
• Sprinkle in the ice water one tablespoon at a time, mixing just until the dough comes together.
• Shape the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes.
• Dice the onion, carrots, and celery.
• Preheat the oven to 400°F (200°C).

Steps

1. Melt the 4 tablespoons of butter in a large skillet over medium heat.
2. Add the onion, carrots, and celery and cook until softened, about 8 minutes.
3. Stir in the garlic and cook for 1 minute.
4. Sprinkle the 1/3 cup flour over the vegetables and stir to coat.
5. Cook, stirring constantly, for 1 minute.
6. Gradually whisk in the chicken stock, stirring out any lumps.
7. Whisk in the milk and bring the mixture to a simmer.
8. Simmer until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
9. Stir in the cooked chicken, peas, and thyme.
10. Season the filling with salt and pepper to taste.
11. Pour the filling into a 9-inch pie dish or deep baking dish.
12. Roll the chilled pastry dough out on a floured surface to a circle slightly larger than the dish.
13. Drape the pastry over the filling.
14. Trim the excess dough, leaving a 1-inch overhang, and crimp the edges to seal.
15. Cut several small slits in the center of the crust to let steam escape.
16. Brush the top of the crust with the beaten egg.
17. Bake for 30 to 35 minutes, until the crust is deep golden brown.
18. Let the pie rest for 10 minutes before serving.