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Ingredients
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Puff Pastry (House Made)
Filling
Assembly & Finishing
Method
Puff Pastry (House Made)
Combine dry ingredients
In a large bowl, whisk together 3 cups all-purpose flour and 1 tsp salt. Set aside.
Cut in butter
Add 1 1/2 cups very cold, cubed unsalted butter to the flour. Using a pastry cutter or two knives, cut the butter into the flour until pieces are the size of small peas and some larger flat flakes remain. Work quickly to keep butter cold.
Form and chill
Gather dough into a rough rectangle, divide into two equal portions, flatten each into a 1-inch-thick rectangle, wrap tightly in plastic, and refrigerate for at least 1 hour (or up to 2 days).
Laminating note (optional for a flakier crust)
For extra-laminated layers, roll one chilled portion into a rectangle on a lightly floured surface, fold into thirds (like a letter), rotate 90 degrees, roll again, and repeat 2 more times, chilling 30 minutes between sets of turns.
Filling
Prepare vegetables
Heat a large heavy-bottomed skillet or saucepan over medium heat. Add 3 tbs unsalted butter. When butter is melted and foamy, add the diced onion, 1 cup diced carrots and 2 diced celery stalks. Sauté until vegetables are softened and onion is translucent, about 6–8 minutes. Add 2 tsp minced garlic and cook 30–45 seconds until fragrant.
Make roux
Sprinkle 4 tbs all-purpose flour over the vegetables and stir to coat. Cook the flour for 1–2 minutes to remove the raw taste, stirring constantly so it doesn’t brown.
Add liquids
Slowly whisk in 3 cups chicken stock, scraping any brown bits from the pan. Bring to a gentle simmer, then whisk in 1 cup whole milk. Continue to simmer until the mixture thickens slightly, about 4–6 minutes. If you prefer a thicker filling, dissolve 1 tbs cornstarch in 2 tbs cold water and whisk it in now; simmer 1–2 minutes more.
Finish filling
Reduce heat to low. Stir in 4 cups shredded cooked chicken, 2 cups cooked wild rice, and 1 cup thawed peas. Add 1 tbs chopped fresh thyme (or 1 tsp dried), 2 tbs chopped parsley, 1 tsp salt and 1/2 tsp freshly ground black pepper. Cook gently until heated through, about 3–4 minutes. Taste and adjust seasoning; stir in 1 tsp lemon juice if desired to brighten the flavors. Remove from heat and let cool slightly (10–15 minutes) before filling the pot pie so it doesn’t make the pastry soggy.
Assembly & Baking
Preheat oven
Preheat oven to 400°F (200°C). Position a rack in the center of the oven.
Roll out pastry
Remove one portion of chilled pastry and let rest 5 minutes to loosen. On a lightly floured surface (use the 1/4 cup reserved flour as needed), roll pastry to a rectangle about 1/8-inch thick large enough to line the bottom and sides of your dish with some overhang. Gently fit pastry into the dish, pressing to conform and trimming excess.
Top with pastry
Roll out the second portion of pastry to cover the top, or cut into shapes for a lattice or decorative top. Drape over the filling, trim the edges, and crimp or press to seal. Cut 3–4 steam vents in the top if using a full lid. Brush the top generously with the egg wash and sprinkle lightly with 1/4 tsp coarse salt if desired.
Bake
Place the pie on a rimmed baking sheet to catch any spills. Bake at 400°F (200°C) for 25–35 minutes, until the pastry is golden brown and the filling is bubbly. If the edges brown too quickly, tent loosely with foil for the last 10 minutes.
Rest and serve
Remove from oven and let rest 10–15 minutes to set the filling. Serve warm, garnished with additional chopped parsley if desired.