Pub-Style Pot Pie Recipe: Creamy Chicken & Root Veg!

Ingredients

• 2 1/2 cups (300g) all-purpose flour, plus more for dusting
• 1 teaspoon (5g) salt
• 1 cup (225g) cold unsalted butter, cut into cubes
• 1 cup (120g) sharp cheddar cheese, shredded
• 1/4 cup (15g) finely chopped fresh herbs (such as thyme, rosemary, and parsley)
• 6-8 tablespoons (90-120ml) ice water
• 1 large egg, beaten (for egg wash)
• 2 tablespoons (30ml) olive oil
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 pound (450g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 8 ounces (225g) cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1/4 cup (30g) all-purpose flour
• 4 cups (950ml) chicken broth
• 1 cup (240ml) heavy cream
• 1 teaspoon (5ml) dried thyme
• 1/2 teaspoon (2.5ml) dried rosemary
• 1 bay leaf
• 1 pound (450g) mixed root vegetables (such as parsnips, turnips, and potatoes), peeled and diced
• 1 cup (150g) frozen peas
• 1/2 cup (75g) frozen corn
• Salt and freshly ground black pepper to taste
• 2 tablespoons (30g) unsalted butter