# 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
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)
# Directions:
01 - Preheat the oven to 400°F.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion, sliced carrots, and celery; sauté for 6 to 8 minutes until softened.
03 - Add minced garlic and cook for 1 minute. Stir in chicken pieces, salt, and pepper; cook until the chicken is lightly browned, approximately 5 minutes.
04 - Sprinkle the flour over the mixture and stir to coat evenly. Cook for an additional 2 minutes.
05 - Gradually pour in chicken broth and whole milk, stirring constantly. Add bay leaves, thyme, and rosemary. Simmer for 8 to 10 minutes until thickened. Remove from heat and stir in peas and parsley. Discard bay leaves.
06 - Transfer the filling into a 9-inch deep-dish pie plate or oven-proof skillet. Allow to cool slightly.
07 - In a large bowl, whisk together flour and salt. Add cold butter cubes and cut in with a pastry cutter or fingers until mixture 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 wrap, and chill for 20 minutes.
09 - Roll dough on a floured surface into a circle slightly larger than the pie dish. Lay crust over filling, trim excess dough, and crimp edges to seal. Cut small slits in crust to allow steam to escape.
10 - Beat egg with 1 tablespoon water and brush evenly over the crust.
11 - Bake for 35 to 40 minutes until the crust is golden brown. Let rest for 10 minutes before serving.
