# Ingredient list:
→ Filling
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced
06 - 1½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
07 - 1 teaspoon salt
08 - ½ teaspoon freshly ground black pepper
09 - 2 bay leaves
10 - 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
11 - 1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried)
12 - ¼ cup all-purpose flour
13 - 1 cup low-sodium chicken broth
14 - 1 cup whole milk
15 - ¾ cup frozen peas
16 - 2 tablespoons chopped fresh parsley
→ Flaky Crust
17 - 2 cups all-purpose flour
18 - 1 teaspoon salt
19 - ¾ cup cold unsalted butter, cubed
20 - 6 to 8 tablespoons ice water
21 - 1 egg (for egg wash)
# How-to:
01 - Set oven temperature to 400°F.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion, sliced carrots, and celery; cook until softened, about 6 to 8 minutes.
03 - Add minced garlic and cook for 1 minute. Stir in chicken pieces, salt, and pepper; cook until lightly browned, approximately 5 minutes.
04 - Sprinkle flour over mixture, stirring to coat evenly. Cook for 2 minutes.
05 - Slowly pour in chicken broth and milk while stirring constantly. Add bay leaves, thyme, and rosemary. Bring to a simmer and cook until thickened, about 8 to 10 minutes. Remove from heat, discard bay leaves, and fold in peas and parsley.
06 - Pour filling into a 9-inch deep-dish pie plate or oven-safe skillet. Let cool slightly.
07 - Combine flour and salt in a large bowl. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing until dough just holds together. Shape dough into a disk, wrap, and refrigerate for 20 minutes.
08 - On a floured surface, roll dough into a circle slightly larger than the pie dish.
09 - Place rolled crust over filling, trim excess, and crimp edges to seal. Cut several small slits in the crust to allow steam to escape.
10 - Beat egg with 1 tablespoon water and brush mixture evenly over the crust.
11 - Bake for 35 to 40 minutes until crust is golden brown. Allow to rest for 10 minutes before serving.
