Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (225g) cold unsalted butter, cut into cubes
  • 1 cup (120g) sharp cheddar cheese, shredded
  • 1/4 cup (15g) finely chopped fresh herbs (such as thyme, rosemary, and parsley)
  • 6-8 tablespoons (90-120ml) ice water
  • 1 large egg, beaten (for egg wash)
  • 2 tablespoons (30ml) olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 pound (450g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 8 ounces (225g) cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/4 cup (30g) all-purpose flour
  • 4 cups (950ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 1 teaspoon (5ml) dried thyme
  • 1/2 teaspoon (2.5ml) dried rosemary
  • 1 bay leaf
  • 1 pound (450g) mixed root vegetables (such as parsnips, turnips, and potatoes), peeled and diced
  • 1 cup (150g) frozen peas
  • 1/2 cup (75g) frozen corn
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons (30g) unsalted butter

Instructions:

  1. Combine flour and salt in a food processor or large bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in cheddar cheese and herbs. Gradually add ice water until dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Heat olive oil in a large skillet or Dutch oven. Sauté onion, carrots, and celery until softened. Add chicken and cook until browned on all sides. Add mushrooms and garlic; cook until softened. Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and heavy cream. Add thyme, rosemary, and bay leaf. Bring to a simmer, then add root vegetables. Cook until vegetables are tender, about 15-20 minutes. Stir in frozen peas and corn; season with salt and pepper. Remove from heat and stir in butter. Remove bay leaf.
  3. Preheat oven to 400°F (200°C). Roll out chilled pastry on a lightly floured surface. Carefully transfer pastry to pie dish, trimming and crimping edges. Brush pastry with egg wash. Cut slits in the top of the pastry to allow steam to escape. Bake for 45-55 minutes, or until crust is golden brown and filling is bubbly. Let cool for 10-15 minutes before serving.