Ingredients:

  • 2 ½ cups all-purpose flour
  • 1 cup unsalted butter, cold and cubed
  • 1 teaspoon salt
  • 1/4 cup ice water
  • 2 cups cooked chicken, diced
  • 1 cup mixed vegetables (peas, carrots, corn)
  • 1 cup onion, finely chopped
  • 2 tablespoons olive oil
  • 1 teaspoon garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 large egg, beaten (for egg wash)

Instructions:

  1. Combine flour and salt in a mixing bowl.
  2. Cut in cold butter until the mixture resembles coarse crumbs.
  3. Gradually add ice water, mixing until dough forms.
  4. Divide dough into two discs, wrap in plastic, and refrigerate for 30 minutes.
  5. Heat olive oil in a skillet over medium heat.
  6. Sauté onions until translucent; add garlic and cook for 1 minute.
  7. Add mixed vegetables and cook until tender, followed by chicken.
  8. Stir in thyme, rosemary, salt, and pepper; remove from heat and cool.
  9. Preheat oven to 400°F (200°C).
  10. Roll out one dough disc to fit your baking sheet.
  11. Transfer to the baking sheet; fill with the chicken mixture.
  12. Roll out the second dough disc and place over the filling; seal edges.
  13. Cut slits in the top for steam release; brush with egg wash.
  14. Bake for 30-40 minutes or until golden brown and flaky.
  15. Allow to cool slightly before cutting and serving.