For the pastry:
- 2 cups all purpose flour
- 1/2 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter cut into pieces
- 6 tablespoons cold shortening cut into pieces
- 1/4 cup ice cold water
- 1 tablespoon egg whisked together with 1 tablespoon water
For the filling:
- 4 tablespoons unsalted butter
- 1 medium onion diced
- 2 carrots chopped
- 2 celery stalks chopped
- 2 cloves garlic minced
- 1/2 cup all purpose flour
- 2 cups low-sodium chicken stock
- 1 1/2 cups milk 2%
- 4 cups cooked shredded chicken
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 cup peas frozen or fresh
- 1 cup corn kernels frozen or fresh
In the bowl of a food processor, mix together the flour, sugar and salt. Add the cold butter and shortening and pulse until the mixture resembles fine crumbs.
Pour in the cold water and mix just until it starts to come together. It will still look crumbly but should stick together if you squeeze some in you hand. (If it isn’t coming together add more water, a tablespoon at a time, until it does.)
Remove the dough from the food processor and form it into a disc, then wrap it in plastic wrap and refrigerate.
Preheat the oven to 375 degrees F.
In a large skillet, melt the butter over medium heat. Add the onion, carrots, celery and garlic and cook, stirring, for 3-4 minutes, or until the onions are softened.
Add the flour and cook, stirring, for another 1-2 minutes until the flour is browned. Slowly pour in the chicken stock and milk while stirring.
Add the cooked chicken, thyme, parsley, salt and pepper, and bring the mixture to a high simmer. When you start to see small bubbles forming on the edges of the pan, reduce the heat to medium low and simmer for 8-10 minutes, stirring occasionally, until the mixture has thickened. Stir in the peas and corn, and cook for another minute to heat them through, then remove the pan from the heat.
Pour the filling into individual soup bowls or ramekins, or into a 9×13 inch baking dish.
On a lightly floured counter, or between two pieces of plastic wrap or wax paper, roll out your pastry to about 1/8” thick and place it on top of the filling, pressing the edges against the top of the dish to seal them. (If you’re making individual pies, I find it easiest to divide the pastry into the 6 or 8 pieces you need and then roll them out individually, rather than all at once and then cutting it.) Cut some slits on top of the pastry to vent it, and brush it with the egg/water mixture.
Bake for 30-35 minutes, or until the pastry is browned and the filling is bubbling.
- If you don’t have cooked chicken on hand, just cook two chicken breasts, chopped into small pieces, in the pot on the stove with a little olive oil before continuing with the rest of the recipe for the filling.
- Source: Adapted from The Family Calendar Cookbook.
- Prep Time: 40
- Cook Time: 30