Method

Pastry: rub cold butter into flour until pea-sized. Add ice water a tablespoon at a time, mixing until dough just comes together. Divide in two, flatten, wrap and refrigerate 30 minutes.
About 5 min
Melt butter in a large saucepan. Sauté onion, celery and carrots for 8 minutes until softened. Whisk in flour; cook 2 minutes.
About 11 min
Gradually whisk in warm stock and milk. Simmer, stirring, for 5–6 minutes until thick enough to coat a spoon. Season with thyme, parsley, salt and pepper.
About 11 min
Remove from heat. Stir in shredded chicken and frozen peas. The filling should be very thick — thin filling makes the bottom crust soggy.
About 11 min
Preheat oven to 200°C/400°F. Roll out one pastry disc to line a 25 cm deep pie dish. Add filling. Roll out the second disc for the lid; place over filling. Crimp edges, trim overhang. Cut 3–4 steam vents. Brush with egg wash.
About 11 min
Bake on the lowest oven rack for 40–45 minutes until the crust is deeply golden and the filling is bubbling through the vents. Rest 10 minutes before slicing.
About 3 min

Nutrition per serving (estimate)

Contains: gluten, dairy, eggs