Ingredients:

  • 2 ½ cups All-Purpose Flour, plus extra for dusting
  • 1 teaspoon Fine Sea Salt (for dough)
  • 1 cup Unsalted Butter, chilled and cubed
  • ½ cup Cold Buttermilk
  • 1 large Egg, beaten (for egg wash)
  • 5 lbs Boneless, Skinless Chicken Thighs, diced
  • 2 tablespoons Neutral Cooking Oil
  • 4 tablespoons Unsalted Butter (for filling)
  • 1 large Yellow Onion, diced finely
  • 3 medium Carrots, peeled and diced
  • 2 stalks Celery, diced
  • ⅓ cup All-Purpose Flour (for the roux)
  • 2 cups Good Quality Chicken Stock (low sodium)
  • ½ cup Heavy Cream
  • 1 tablespoon Fresh Thyme leaves, chopped
  • 1 Bay Leaf
  • 1 teaspoon Fine Sea Salt (for filling, or to taste)
  • ½ teaspoon Black Pepper (freshly ground)
  • 1 cup Frozen Peas

Instructions:

  1. Combine Dry Ingredients: Whisk the 2 ½ cups of flour and 1 teaspoon of salt in a large bowl.
  2. Cut in the Butter: Add the cubed, cold butter. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized chunks remaining. Keep the butter cold.
  3. Add Liquid and Chill: Gradually drizzle in the cold buttermilk, mixing lightly with a fork until the dough just comes together. Divide the dough into two disks (one slightly larger for the base). Wrap tightly in cling film and refrigerate for a minimum of 30 minutes.
  4. Sauté Chicken: In a large Dutch oven, heat the oil over medium-high heat. Season the diced chicken thighs well with salt and pepper. Sear until lightly browned on all sides. Remove the chicken and set aside.
  5. Sauté Aromatics: Lower the heat to medium. Add 4 tablespoons of butter. Once melted, add the diced onions, carrots, and celery. Sauté for 8-10 minutes until the vegetables are tender-crisp.
  6. Make the Roux: Sprinkle the ⅓ cup of flour over the sautéed vegetables. Stir continuously for 1–2 minutes to cook out the raw flour taste.
  7. Build the Sauce: Slowly whisk in the chicken stock, scraping up any fond from the bottom of the pan. Bring to a simmer. Add the fresh thyme and bay leaf.
  8. Simmer and Thicken: Reduce heat to low and simmer for 5–7 minutes until the sauce has thickened significantly.
  9. Combine Filling and Cool: Stir in the reserved chicken, the heavy cream, and adjust seasoning. Stir in the frozen peas. Transfer the filling to a shallow dish and allow it to cool completely before assembly. Discard the bay leaf.
  10. Preheat and Roll Base: Preheat the oven to 400°F (200°C). Roll out the larger dough disk and line the 9-inch pie plate. Trim the excess dough.
  11. Fill, Seal, and Crimp: Spoon the cooled chicken mixture into the pastry-lined dish. Roll out the second dough disk for the lid. Place the lid over the filling, trim the edges, and crimp the top and bottom crusts together to seal.
  12. Vent and Wash: Cut 3-4 slits (vents) into the top crust. Brush the entire top surface liberally with the beaten egg wash.
  13. Bake and Rest: Bake for 35–45 minutes, or until the crust is deep golden brown and the filling is bubbling. If edges brown too quickly, cover with foil. Allow the pie to rest for 10–15 minutes after removing from the oven before slicing.