Ingredients:

  • 2 1/2 cups All-purpose flour
  • 1 teaspoon Fine sea salt
  • 1 cup Cold unsalted butter, diced (2 sticks)
  • 6–8 tablespoons Ice water
  • 4 tablespoons Unsalted butter (for filling)
  • 1 medium Yellow onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 stalks Celery, finely diced
  • 1/4 cup All-purpose flour (for roux)
  • 1 teaspoon Fresh thyme leaves
  • 2 cups Chicken stock (low sodium)
  • 1/2 cup Heavy cream
  • 2 cups Cooked chicken, shredded or diced
  • 1 cup Frozen sweet peas
  • Kosher salt and freshly ground black pepper, to taste
  • 1 Large egg (for glaze)
  • 1 tablespoon Milk or water (for glaze)

Instructions:

  1. Prepare the Pastry: Whisk flour and salt in a large bowl. Using a pastry blender or food processor, cut the cold butter into the flour until the mixture resembles coarse crumbs, with some pea-sized chunks remaining.
  2. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form the dough into two flat discs, wrap tightly in cling film, and chill in the refrigerator for a minimum of 30 minutes.
  3. Create the Filling: Melt 4 tablespoons of butter in a large saucepan over medium heat. Add the diced onion, carrots, and celery. Cook gently, stirring occasionally, until the vegetables are tender (about 8–10 minutes). Season lightly.
  4. Make the Roux: Sprinkle the 1/4 cup of flour and thyme over the cooked vegetables. Cook for 1–2 minutes, stirring constantly. Gradually whisk in the chicken stock until smooth. Bring to a gentle boil, then simmer for 5 minutes until the sauce has thickened significantly.
  5. Finish and Cool: Stir in the heavy cream, cooked chicken, and frozen peas. Simmer for 1 minute. Taste and adjust seasoning. Remove from heat and allow the filling to cool slightly while preparing the dough.
  6. Preheat the oven to 400°F (200°C). Roll out one disc of chilled dough to about 1/8 inch thickness. Use the larger cookie cutter (approx. 4 inches) to cut 12 rounds for the pie bases.
  7. Assembly: Gently press the dough rounds into the cups of a well-greased 12-cup muffin tin. Spoon the slightly cooled chicken filling into the lined cups.
  8. Lids and Sealing: Roll out the second disc of dough and use the smaller cookie cutter (approx. 3.5 inches) to cut 12 rounds for the lids. Brush the edges of the base dough (the rim) with water or egg wash. Place the smaller lid on top and pinch the edges firmly to seal the pie.
  9. Glaze and Vent: Whisk the egg and milk/water for the glaze. Brush the tops of the pies evenly. Use a small knife to cut 2–3 small vents in the center of each lid.
  10. Bake: Bake for 25–30 minutes, or until the pastry is deeply golden brown and the filling is bubbling hot.
  11. Rest and Serve: Allow the pies to cool in the tin for 5–10 minutes before carefully removing them. Serve warm.