Ingredients:

  • 2 cups (240g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, chilled and cubed
  • 6–8 tablespoons (90-120ml) ice water
  • 2 cups (280g) cooked chicken, shredded or diced
  • 1 cup (150g) frozen mixed vegetables (peas, carrots, corn)
  • 1/4 cup (30g) onion, finely chopped
  • 1/4 cup (30g) celery, finely chopped
  • 1 cup (240ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 2 tablespoons (30g) unsalted butter
  • 2 tablespoons (15g) all-purpose flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste

Instructions:

  1. In a mixing bowl, combine flour and salt.
  2. Cut in chilled butter until mixture resembles coarse crumbs.
  3. Gradually add ice water, mixing until dough holds together.
  4. Shape into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  5. In a saucepan, melt butter over medium heat.
  6. Sauté onions and celery until softened.
  7. Stir in flour and cook for 1 minute.
  8. Gradually whisk in chicken broth and cream.
  9. Add chicken, mixed vegetables, garlic powder, thyme, salt, and pepper.
  10. Simmer until thickened, about 5 minutes. Remove from heat.
  11. Preheat the oven to 425°F (220°C).
  12. Roll out pie dough on a floured surface to fit the pie dish.
  13. Place the rolled dough into the pie dish.
  14. Fill with the chicken mixture.
  15. Roll out a second dough disc and cover the pie, sealing edges. Cut slits for steam.
  16. Bake for 25-30 minutes or until crust is golden brown.
  17. Cool for 10 minutes before slicing.