Creamy Chicken Pan Pie

By charlotteh371

Ingredients

• Crust
• 1 1/4 cups all purpose flour
• 1/2 tsp. salt
• 10 tablespoons unsalted butter, cut into 1/4 inch pieces and chilled
• 1/2 shredded sharp cheddar cheese
• 4-6 tablespoons ice water
• Filling
• 1 1/2 pounds boneless, skinless chicken breasts, trimmed
• salt and pepper
• 1 tbsp. vegetable oil
• 4 tbsp. unsalted butter
• 3 carrots, peeled and sliced 1/4 inch thick
• 2 celery ribs, sliced 1/4 inch thick
• 2 cups frozen pearl onions, thawed
• 1/2 cup flour
• 2 1/2 cups low sodium chicken broth
• 1 cup heavy cream
• 1 1/2 tsp. minced fresh thyme
• 1 cup frozen peas
• 3 tbsp. chopped fresh parsley
• 1 large egg, lightly beaten

Preparation

Step 1

1. FOR THE CRUST: Process the flour and salt in a food processor until combined. Scatter the butter pieces over the top and pulse until it resembles coarse crumbs. Add the cheese and pulse until combined. Transfer mixture to bowl.
2. Sprinkle 4 tbsp. ice water over the mixture. Stir and press the dough together using a still rubber spatula, until the dough sticks together. If the dough does not come together, stir in remaining water, 1 tbsp. at a time.
3. Turn dough onto a sheet of plastic wrap and flatten into rectangle. Wrap the dough tightly and refrigerate for at least an hour, or up to 2 days. Before rolling out the dough, let it sit on counter to soften slightly, about 10 minutes.
4. FOR THE FILLING: Heat oven to 400 degrees. Grease a 13x9 dish and set aside.
5. Season chicken with salt & pepper. Heat the oil over medium high heat . Cook the chicken until golden brown on both sides, about 5 minutes, flipping halfway through. Transfer chicken to plate.
6. Melt the butter over medium heat. Add carrots, celery, onions and 1/2 tsp. salt and cook, stirring occasionally until softened, about 5-7 minutes. Stir in the flour and cook for 1 minute. Whisk in the broth, cream, and thyme, scraping up any browned bits. Return chicken to pan, along with any juices. Bring to a simmer, cover, and cook until chicken is cooked.
7. Transfer chicken to plate. When cool enough to handle, shred chicken into bite size pieces and return it to sauce with peas and parsley. Season with salt and pepper. Pour the mixture into dish and set aside.
8. Roll out the dough on lightly floured surface into a 15x11 rectangle. Roll the dough loosely over the rolling pin and unroll it over the baking dish. Press the dough firmly to the pan to seal it. Cut four vents over the top of dough. Brush dough with egg.
9. Place baking dish on a foil lined rimmed baking sheet. Bake until bubbling and the crust is golden brown, about 40 minutes.