Ingredients:

  • 2 cups (240g) all-purpose flour
  • 1 cup (150g) sourdough starter (discard or active)
  • 1/2 cup (113g) unsalted butter, chilled and cubed
  • 1/4 cup (60ml) ice water
  • 1/2 teaspoon salt
  • 2 cups (300g) cooked chicken, shredded
  • 1 cup (150g) frozen peas and carrots (or fresh if available)
  • 1/2 cup (75g) chopped onion
  • 1/2 cup (75g) chopped celery
  • 2 cloves garlic, minced
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (480ml) chicken broth
  • 1/2 cup (120ml) heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instructions:

  1. In a bowl, combine flour and salt.
  2. Cut in chilled butter until crumbly.
  3. Stir in sourdough starter and ice water until just combined.
  4. Chill dough in the refrigerator for 30 minutes.
  5. In a skillet, sauté onion, celery, and garlic until onions are translucent.
  6. Stir in flour and cook for 1-2 minutes.
  7. Gradually whisk in chicken broth and heavy cream until smooth.
  8. Add shredded chicken, peas, carrots, thyme, salt, and pepper. Cook until thickened.
  9. Preheat the oven to 400°F (200°C).
  10. Roll out the dough and fit into the pie dish.
  11. Pour the chicken filling into the crust.
  12. Roll out the remaining dough for the top crust and place over the filling. Seal the edges and cut slits for steam.
  13. Bake for 30-35 minutes or until golden brown and bubbling.
  14. Let cool for 10 minutes before serving.