Golden Chicken Pot Pie with Flaky Butter Crust

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.

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.

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.

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.

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.

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

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.

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

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

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