# What You’ll Need:
→ 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 - 1 ½ 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 thyme
11 - 1 teaspoon fresh rosemary, finely chopped or ½ teaspoon dried rosemary
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
→ 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 large egg
# Directions:
01 - Set oven temperature to 400°F.
02 - Heat olive oil in a large skillet over medium heat; add onion, carrots, and celery, and cook for 6 to 8 minutes until softened.
03 - Stir in garlic and cook for 1 minute. Add chicken pieces, salt, and pepper; cook until lightly browned, approximately 5 minutes.
04 - Sprinkle flour evenly over the mixture and stir to coat. Cook for 2 minutes to remove raw taste.
05 - Gradually add chicken broth and milk while stirring constantly. Add bay leaves, thyme, and rosemary. Bring to a simmer and cook for 8 to 10 minutes until thickened. Remove from heat and mix in peas and parsley. Discard bay leaves.
06 - Transfer the filling into a 9-inch deep-dish pie plate or oven-safe skillet. Allow to 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.
08 - Gradually add ice water one tablespoon at a time, mixing with a fork until the dough just holds together. Shape into a disk, wrap in plastic, and chill for 20 minutes.
09 - On a lightly floured surface, roll dough into a circle slightly larger than the pie dish diameter.
10 - Place dough over the filling, trim edges, and crimp to seal. Cut small slits on top to vent steam.
11 - Beat the egg with 1 tablespoon water and brush evenly over the crust surface.
12 - Bake for 35 to 40 minutes until the crust is golden brown. Let rest for 10 minutes before serving.
