# What You 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
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)
# Directions:
01 - Set the oven 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 - Stir in minced garlic and cook for 1 minute. Add chicken pieces, salt, and pepper. Cook until chicken is lightly browned, approximately 5 minutes.
04 - Sprinkle flour over the mixture and stir to evenly coat. Continue cooking for 2 minutes.
05 - Gradually add chicken broth and milk while stirring constantly. Add bay leaves, thyme, and rosemary. Simmer for 8 to 10 minutes until thickened. Remove from heat, discard bay leaves, then fold in peas and parsley.
06 - Transfer filling to a 9-inch deep-dish pie plate or oven-safe skillet and allow to cool slightly.
07 - Combine flour and salt in a large bowl. Cut cold butter into the mixture using a pastry cutter or fingers until it resembles coarse crumbs.
08 - Add ice water one tablespoon at a time, mixing with a fork until the dough just comes together. Shape into a disk, wrap in plastic, and chill for 20 minutes.
09 - Roll dough on a lightly floured surface to a size slightly larger than the pie dish. Cover the filling with the crust, trim excess, and crimp edges to seal. Cut small slits on top for steam.
10 - Beat egg with 1 tablespoon water and brush over the crust evenly.
11 - Bake in the preheated oven for 35 to 40 minutes until crust is golden brown. Let rest for 10 minutes before serving.
