Ingredients
3/4 cup cold butter, cubed2 cups all-purpose flour1 cup shredded cheddar cheese1/4 cup cold waterFILLING:2-1/2 cups halved baby carrots3 celery ribs, sliced6 tablespoons butter, cubed7 tablespoons all-purpose flour1 teaspoon salt1/4 teaspoon coarsely ground pepper2-1/2 cups chicken broth1 cup heavy whipping cream4 cups cubed cooked chicken1 cup frozen pearl onions, thawed1 cup frozen peas, thawed3 tablespoons minced chives3 tablespoons minced fresh parsley2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme1 large egg, lightly beaten
Preparation
In a large bowl, cut butter into flour until crumbly. Stir in cheese. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 1 hour.
In a large saucepan, cook carrots and celery in a small amount of water until crisp-tender; drain and set aside.
In another saucepan, melt butter. Whisk in the flour, salt and pepper until smooth. Gradually whisk in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the carrot mixture, chicken, onions, peas, chives, parsley and thyme; heat through. Transfer to a greased 13x9-in. baking dish.
On a floured surface, roll out dough to fit top of dish; cut out vents. Place dough over filling; trim and flute edges. Brush with egg. Bake at 400° for 25-30 minutes or until bubbly and crust is golden brown. Let stand for 10 minutes before serving.
