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Ingredients
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Filling
Crust
Method
Filling Preparation
- 1
Sauté Vegetables
In a large skillet, melt the butter over medium heat. Add the diced onion, carrots, and garlic. Sauté until the vegetables are tender, about 5 minutes.
- 2
Make the Sauce
Sprinkle the flour over the sautéed vegetables and stir to combine. Cook for an additional 2 minutes to eliminate the raw flour taste.
- 3
Add Liquids
Gradually stir in the chicken broth and heavy cream. Bring to a simmer and cook until the mixture thickens, about 5-7 minutes.
- 4
Add Chicken and Seasoning
Stir in the shredded chicken, peas, potatoes, salt, pepper, thyme, and rosemary. Remove from heat and set aside to cool.
Crust Preparation
- 5
Make the Dough
In a large bowl, mix the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- 6
Add Water
Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Do not overmix.
- 7
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Assembly and Baking
- 8
Preheat Oven
Preheat the oven to 425°F (220°C).
- 9
- 10
- 11
Bake
Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
- 12
