Ingredients:

  • 2 ½ cups all-purpose flour
  • 1 tsp salt
  • 1 cup unsalted butter, chilled and cubed
  • 6-8 tbsp ice water
  • 1 lb boneless, skinless chicken breasts, diced
  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups mixed vegetables (carrots, peas, corn, finely chopped)
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 2 tsp dried thyme
  • 1 tsp black pepper
  • Salt to taste
  • 1 large egg (for egg wash)

Instructions:

  1. In a mixing bowl, combine flour and salt.
  2. Add cubed butter and work into flour until crumbly.
  3. Gradually add ice water, mixing until dough forms.
  4. Divide dough, wrap in plastic, and chill for at least 30 minutes.
  5. Heat olive oil in a sauté pan over medium heat.
  6. Add onions and garlic; sauté until soft.
  7. Stir in diced chicken and cook until no longer pink.
  8. Add mixed veggies, chicken broth, cream, herbs, and seasonings.
  9. Simmer until the mixture thickens (~5 minutes).
  10. Preheat the oven to 400°F (200°C).
  11. Roll out half the chilled dough to fit the baking dish.
  12. Pour chicken filling into the crust.
  13. Roll out the remaining dough and cover the filling.
  14. Crimp edges to seal and cut slits for steam ventilation.
  15. Brush top crust with beaten egg.
  16. Place the pie on a baking sheet to catch drips.
  17. Bake for 35-40 minutes until golden brown.
  18. Cool slightly before serving.