Ingredients:

  • 1 ½ cups (180g) all-purpose flour
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, chilled and cubed
  • 3-4 tablespoons (45-60ml) ice water
  • 2 cups (300g) cooked chicken, shredded or diced
  • 1 cup (240ml) chicken broth
  • 1 cup (240ml) milk
  • 1 cup (100g) sharp cheddar cheese, grated
  • ½ cup (75g) frozen peas (optional)
  • ½ cup (75g) carrots, diced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 2 tablespoons (30g) unsalted butter
  • 2 tablespoons (15g) all-purpose flour (for thickening)

Instructions:

  1. In a mixing bowl, combine flour and salt.
  2. Cut in chilled butter until mixture resembles coarse crumbs.
  3. Stir in ice water a tablespoon at a time until dough forms.
  4. Roll out the dough and fit it into the pie dish. Trim the edges.
  5. In a pot, melt butter over medium heat.
  6. Add diced carrots and sauté until soft (about 5 minutes).
  7. Sprinkle flour over vegetables; whisk to combine.
  8. Gradually add chicken broth and milk, whisking until smooth.
  9. Cook until the mixture thickens (about 3-5 minutes).
  10. Stir in cooked chicken, cheese, peas, garlic powder, onion powder, salt, and pepper.
  11. Pour filling into the prepared crust.
  12. If desired, top with an additional layer of dough or leave it open. Cut slits for steam if covering.
  13. Preheat the oven to 375°F (190°C).
  14. Bake for 30-35 minutes or until the crust is golden brown and filling is bubbling.
  15. Allow to cool slightly before serving.