# 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 - 1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
07 - 1 teaspoon salt
08 - 0.5 teaspoon freshly ground black pepper
09 - 2 bay leaves (laurel)
10 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried
11 - 1 teaspoon fresh rosemary, finely chopped or 0.5 teaspoon dried
12 - 0.25 cup all-purpose flour
13 - 1 cup low-sodium chicken broth
14 - 1 cup whole milk
15 - 0.75 cup frozen peas
16 - 2 tablespoons chopped fresh parsley
→ Flaky Crust
17 - 2 cups all-purpose flour
18 - 1 teaspoon salt
19 - 0.75 cup cold unsalted butter, cubed
20 - 6 to 8 tablespoons ice water
21 - 1 egg (for egg wash)
# Steps:
01 - Set the oven to 400°F (200°C).
02 - Heat olive oil in a large skillet over medium heat. Add diced onion, sliced carrots, and celery; cook for 6 to 8 minutes until softened.
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 all-purpose flour over the mixture and stir to coat evenly. Cook for 2 minutes to eliminate raw flour taste.
05 - Gradually pour in chicken broth and whole milk while stirring constantly. Add bay leaves, thyme, and rosemary. Bring to a simmer and cook 8 to 10 minutes until the filling thickens. Remove from heat; stir in frozen peas and parsley. Discard bay leaves.
06 - Transfer the filling into a 9-inch deep-dish pie dish or oven-safe skillet. Allow it to cool slightly.
07 - In a large bowl, whisk together flour and salt. Add cold cubed butter and cut in using a pastry cutter or fingers until the mixture forms 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 wrap, and chill for 20 minutes.
09 - On a floured surface, roll out the chilled dough into a circle slightly larger than the pie dish. Lay the crust over the filling, trim excess edges, and crimp to seal. Cut several small slits to vent steam.
10 - Beat the egg with 1 tablespoon of water and brush it evenly over the crust surface to promote a golden finish.
11 - Place the dish in the preheated oven and bake for 35 to 40 minutes until the crust turns golden brown. Remove and let rest for 10 minutes before serving.
