# 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 - 1½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
07 - 1 teaspoon salt
08 - ½ teaspoon freshly ground black pepper
09 - 2 bay leaves
10 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
11 - 1 teaspoon fresh rosemary, finely chopped or ½ teaspoon dried rosemary
12 - ¼ cup all-purpose flour
13 - 1 cup low-sodium chicken broth
14 - 1 cup whole milk
15 - ¾ cup frozen peas
16 - 2 tablespoons chopped fresh parsley
→ Flaky Crust
17 - 2 cups all-purpose flour
18 - 1 teaspoon salt
19 - ¾ cup cold unsalted butter, cubed
20 - 6 to 8 tablespoons ice water
21 - 1 egg (for egg wash)
# How to Make It:
01 - Set oven temperature to 400°F.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion, sliced carrots, and sliced celery; sauté for 6 to 8 minutes until tender.
03 - Stir in minced garlic and cook for 1 minute. Add chicken pieces, salt, and pepper, cooking until chicken is lightly browned, about 5 minutes.
04 - Sprinkle flour over the mixture and stir to coat. Cook for 2 minutes to eliminate raw taste.
05 - Gradually add chicken broth and whole milk while stirring constantly. Add bay leaves, thyme, and rosemary. Bring to a simmer and cook for 8 to 10 minutes until mixture thickens. Remove from heat, discard bay leaves, then stir in peas and parsley.
06 - Transfer filling into a 9-inch deep-dish pie pan or oven-safe skillet. Allow to cool slightly.
07 - In a large bowl, combine flour and salt. Cut cold unsalted butter into the mixture using a pastry cutter or fingers until it resembles coarse crumbs.
08 - Add ice water one tablespoon at a time, mixing with a fork until dough just forms. Shape into a disk, wrap in plastic wrap, and refrigerate for 20 minutes.
09 - On a floured surface, roll dough into a circle slightly larger than the pie dish. Place over filling, trim excess dough, and crimp edges to seal. Cut several small slits for steam venting.
10 - Beat egg with 1 tablespoon water and brush evenly over the crust surface.
11 - Bake for 35 to 40 minutes until crust is golden brown. Rest for 10 minutes before slicing and serving.
