Ingredients:

  • All-purpose flour: 300g (2 1/2 cups)
  • Salt: 1/2 teaspoon
  • Cold unsalted butter, cubed: 150g (1 1/3 sticks or 5.3 ounces)
  • Cold vegetable shortening, cubed: 50g (1/4 cup)
  • Ice water: 6-8 tablespoons
  • Egg wash: 1 large egg, beaten with 1 tablespoon milk
  • Boneless, skinless chicken thighs, cut into 1-inch pieces: 700g (1.5 pounds)
  • Salt: 1 teaspoon
  • Black pepper: 1/2 teaspoon
  • Olive oil: 2 tablespoons
  • Yellow onion, chopped: 1 medium
  • Carrots, peeled and chopped: 2 medium
  • Celery, chopped: 2 stalks
  • Garlic, minced: 2 cloves
  • All-purpose flour: 3 tablespoons
  • Chicken broth: 750ml (3 cups)
  • Heavy cream: 120ml (1/2 cup)
  • Frozen peas: 200g (1 cup)
  • Frozen green beans: 200g (1 cup)
  • Fresh thyme sprigs: 2-3
  • Fresh parsley, chopped: 2 tablespoons
  • Dried bay leaf: 1

Instructions:

  1. Combine flour and salt for the dough.
  2. Cut in butter and shortening using a pastry blender or food processor until mixture resembles coarse crumbs.
  3. Gradually add ice water, mixing until dough just comes together.
  4. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  5. Season chicken with salt and pepper.
  6. Brown chicken in olive oil in a large skillet or Dutch oven. Remove from skillet and set aside.
  7. Add onion, carrots, and celery to the skillet and sauté until softened.
  8. Add garlic and cook until fragrant.
  9. Sprinkle flour over the vegetables and cook for 1 minute.
  10. Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the skillet.
  11. Add heavy cream, thyme sprigs, and bay leaf. Bring to a simmer and cook until thickened.
  12. Return chicken to the skillet.
  13. Stir in frozen peas, frozen green beans, and parsley.
  14. Remove from heat and discard thyme sprigs and bay leaf.
  15. Preheat oven to 200°C (400°F).
  16. Roll out the dough on a lightly floured surface to a 12-inch circle.
  17. Transfer filling to the pie dish.
  18. Top with pastry, crimping the edges to seal. Cut a few slits in the top of the pastry to allow steam to escape.
  19. Brush with egg wash.
  20. Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbling.
  21. Let cool for 10-15 minutes before serving.