- Begin with the pie crust: In a large bowl, combine flour and salt. Cut in the butter using a pastry blender or two forks until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough comes together. Divide into two halves, wrap in plastic, and refrigerate for at least one hour.
- For the filling, heat olive oil in a large skillet over medium heat. Add onions, carrots, and celery, and cook until softened. Stir in garlic and cook for another minute.
- Sprinkle the flour over the vegetables and stir to coat. Gradually pour in the chicken broth and cream, stirring constantly until the mixture thickens.
- Add the chicken, peas, thyme, salt, and pepper. Cook for a few more minutes until everything is heated through. Remove from heat and let cool slightly.
Assembling and Baking the Chicken Pie
- Preheat your oven to 400°F (200°C).
- On a floured surface, roll out one piece of the dough to fit a 9-inch pie plate. Transfer the dough to the plate, pressing down to fit.
- Spoon the filling into the crust, spreading it evenly.
- Roll out the second piece of dough and place it over the filling. Trim any excess pastry and crimp the edges to seal.
- Cut a few slits in the top crust to allow steam to escape.
- Bake in the preheated oven for about 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow the pie to cool for 10 minutes before serving.
Serving Suggestions
Chicken pie is a meal in itself but can be paired with a simple green salad or steamed green vegetables to add color and balance to your meal. It’s best served warm, making it a cozy and inviting dish for any occasion.
This comprehensive guide ensures that your chicken pie will be a hit with its flaky pastry and rich, creamy interior. Would you like to explore variations on this recipe or additional tips for making the perfect pie crust?