Ingredients:

  • 2 ½ cups all-purpose flour
  • 1 tsp salt
  • 1 cup unsalted butter, chilled and cubed
  • 6-8 tbsp ice water
  • 2 cups cooked chicken, shredded or diced
  • 1 cup carrots, diced
  • 1 cup peas
  • 1 cup celery, chopped
  • 1 medium onion, diced
  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 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 forms.
  4. Divide dough in half, shape into discs, wrap in plastic, and chill for 30 minutes.
  5. In a large skillet, melt butter over medium heat.
  6. Sauté onion, carrots, and celery until softened, about 5-7 minutes.
  7. Stir in flour and cook for 2 minutes to create a roux.
  8. Gradually whisk in chicken broth and bring to a simmer.
  9. Add cream, chicken, peas, thyme, garlic powder, salt, and pepper; mix well.
  10. Preheat the oven to 425°F (220°C).
  11. Roll out one dough disc on a floured surface to fit the pie dish.
  12. Transfer the rolled dough to the pie dish, fill with chicken mixture.
  13. Roll out the second dough disc and cover the pie, sealing and cutting slits for steam.
  14. Place the pie on a baking sheet and bake for 25-30 minutes, or until golden brown.
  15. Cool for 10 minutes before serving.