# What You'll 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)
11 - 1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried)
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 onion, carrots, and celery, sautéing for 6 to 8 minutes until softened.
03 - Add minced garlic, cook 1 minute; stir in chicken, salt, and pepper, cooking until chicken is lightly browned, about 5 minutes.
04 - Sprinkle flour over mixture, stirring to coat evenly; cook for 2 minutes.
05 - Gradually pour in chicken broth and milk while stirring constantly; add bay leaves, thyme, and rosemary; bring to a simmer and cook 8 to 10 minutes until thickened; remove from heat; stir in peas and parsley; discard bay leaves.
06 - Pour filling into a 9-inch deep-dish pie plate or oven-proof skillet; allow to cool slightly.
07 - In a large bowl, whisk together flour and salt; add cold butter cubes and cut in with a pastry cutter or fingers until mixture resembles coarse crumbs.
08 - Add ice water one tablespoon at a time, mixing with a fork until dough begins to come together; shape into a disk, wrap in plastic, and chill for 20 minutes.
09 - Roll dough on a floured surface to a circle slightly larger than the pie dish; lay crust over filling, trim excess, and crimp edges to seal; cut small slits in crust for steam release.
10 - Beat egg with one tablespoon water and brush over crust evenly.
11 - Bake for 35 to 40 minutes until crust is golden brown; allow to rest 10 minutes before serving.
