Golden Chicken Pot Pie with Flaky Butter Crust

Ingredients

• 1,5 cup all-purpose flour (for crust)
• 0,75 cup cold unsalted butter, cubed
• 5 tbsp ice water
• 3 cup cooked shredded chicken
• 1 unit yellow onion, diced
• 2 unit carrots, diced
• 2 unit celery stalks, diced
• 3 unit garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 0,33 cup all-purpose flour (for filling)
• 2 cup warm chicken stock
• 0,75 cup whole milk
• 1 cup frozen peas
• 1 tsp lemon juice

Instructions

1. 1

   Make the crust: pulse the flour and salt in a food processor, then add the cold cubed butter and pulse until pea-sized bits remain. Drizzle in ice water 1 tbsp at a time, pulsing just until the dough holds together when pinched. Flatten into a disc, wrap, and chill for at least 30 minutes.

2. 2

   Melt 3 tbsp butter in a large skillet over medium heat. Add the onion, carrots, and celery with a pinch of salt, and sweat for 7-8 minutes until softened and the onion turns translucent.

3. 3

   Stir in the garlic and thyme leaves, cooking for 45 seconds until fragrant. Sprinkle in the flour and stir constantly for 90 seconds to cook out the raw taste.

4. 4

   Slowly whisk in the warm chicken stock, then the milk, until smooth. Simmer for 4-5 minutes until the sauce thickens enough to coat a spoon.

5. 5

   Add the worcestershire, cooked shredded chicken, and frozen peas. Season assertively with salt, pepper, and a squeeze of lemon juice to brighten the richness. Cool for 15 minutes.

6. 6

   Preheat the oven to 400°F (205°C). Transfer the filling to a 9-inch deep-dish pie plate or 2-quart baking dish.

7. 7

   Roll out the chilled dough on a floured surface to a 12-inch round, about 3 mm thick. Drape over the filling, trim the overhang to 1 inch, then tuck and crimp the edges decoratively.

8. 8

   Cut four steam vents in the centre with a sharp knife. Brush the entire surface with beaten egg wash and sprinkle with flaky salt.

9. 9

   Bake for 35-40 minutes, until the crust is deep golden brown and the filling bubbles vigorously through the vents.

10. 10

    Rest for 10 minutes before serving to let the filling set into a spoonable consistency.