Ingredients:

For the crust:

1 ¼ cup of flour (150 g)

¼ tsp of kosher salt

½ cup of cheddar cheese, freshly grated

3 scallions, white and light green parts, chopped

10 tbsp cold unsalted butter, in small cubes

2-4 tbsp of iced vodka-water (about 1 tbsp in of vodka in a cup of water with a lot of ice)

For the filling:

8 oz of boneless-skinless chicken thighs

4 tbsp of unsalted butter

1 medium yellow, diced

1 stalk of celery, diced

6 oz of mushrooms, diced

2 cloves of garlic, minced

2 small sprigs of thyme, picked and finely chopped

2 small sprigs of rosemary, picked and finely chopped

⅓  cup of flour

2 ½ cups of chicken broth

½ cup of heavy cream

¼ cup of frozen corn

¼ cup of parsley, finely chopped

Salt and Pepper

1 egg, beaten

Instructions:

1. Make the crust. In a large bowl, combine flour, salt, cheddar cheese, and chopped scallions. Whisk to combine. Cut the butter into the flour. Using your hands break down the pieces of the butter into small, pea sized pieces that are evenly coated in flour. If you feel that the butter is starting to melt, put the butter into the fridge for a few minutes to cool down.

2. When all of the butter has been cut into the flour, add 2 tbsp of iced vodka-water to the flour mixture. Stir with a fork. Continue adding 1 tbsp of iced vodka-water at a time until the dough starts to come together, it should go from sandy to a bit shaggy. Wrap tightly in plastic wrap and let rest in the fridge for at least one hour. 

3. After the dough has rested, preheat the oven to 375℉. Pat the chicken thighs dry with a paper towel. Place the chicken on a baking sheet and cover with a thin coat of olive oil. Season generously with a large pinch of salt and a few twists of fresh ground black pepper. Bake in the oven for 20-25 minutes until the chicken is cooked, and still juicy. Let the chicken cool and then finely chop the chicken. 

4. Make the filling. Heat a large, oven-safe skillet, over medium heat. Melt 4 tbsp of butter in the skillet. When the butter begins to foam, add onions, celery and mushrooms and season generously with salt and pepper. Allow vegetables to cook for 5-7 minutes, until softened. Add minced garlic, and chopped thyme and rosemary to the pan. Cook for about 2 minutes, until fragrant. Add the flour to the pan and stir and cook the flour so it is well incorporated, about 2 minutes.

5. Stirring constantly, add chicken broth and cream. Allow the filling to come to a boil and then continue simmering for 3  minutes, until the filling has started to thicken. Add your cooked chicken and its juices, frozen corn and parsley, and cook for an additional 2 minutes and then remove the pan from the heat.

6. Take your pie crust out of the fridge and unwrap from plastic. Flour both sides of the pie crust, and then flour your work surface and rolling pin. Roll the pie crust out until it is a circle that is just a bit larger than the size of the pan your filling was cooked in. Be careful not to roll the crust too thin or holes may puncture in the filling from the scallions. 

7. Using your rolling pin, transfer the top crust to cover the filling in the pan. Fold the excess crust around the outer rim of the pan underneath of itself and crimp the edge of the crust with a fork. Cut holes to vent. Brush the pastry with your beaten egg. 

8. Place the pan on a rimmed baking sheet to avoid any leakage from the filling burning the bottom of your oven. Place the pie in the oven for 45 to 50 minutes, or until the edge of the pie is bubbling nicely and the crust is brown and crisp. Let cool for 15 minutes and serve.