★Ingredients
For the filling:
1 pound boneless, skinless chicken breasts, cubed
Salt and pepper to taste
2 tablespoons olive oil
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
2 cloves garlic, minced
1/2 cup frozen peas
1/4 cup all-purpose flour
1 cup milk
1 teaspoon dried thyme
2 cups chicken broth
1 teaspoon dried rosemary
For the crust:
2 cups all-purpose flour
2/3 cup cold butter, cubed
1 teaspoon salt
4-6 tablespoons cold water
Meat broth with frozen vegetables
★Instructions
1. Prepare the crust:
- In a large bowl, combine flour and salt.
- Cut in butter until mixture resembles coarse crumbs.
- Gradually add cold water, 1 tablespoon at a time, tossing with a fork until dough holds together when pressed.
- Divide dough in half and shape each into a disk. Wrap in plastic and refrigerate for at least 30 minutes.
2. Prepare the filling:
- Preheat oven to 400°F (200°C).
- Season chicken with salt and pepper.
- In a large skillet, heat olive oil over medium heat. Add chicken and cook until no longer pink. Remove chicken and set aside.
- In the same skillet, add onion, carrots, and celery. Cook until vegetables are tender, about 5-7 minutes.
- Stir in garlic and cook for another minute.
- Add flour to the skillet and stir to coat vegetables.
- Gradually stir in chicken broth and milk, bringing to a simmer. Cook until the mixture thickens.
- Stir in peas, cooked chicken, thyme, and rosemary. Adjust seasoning with salt and pepper as needed.
3. Assemble the pot pie:
- On a lightly floured surface, roll out one disk of dough to fit a 9-inch pie dish. Transfer to the pie dish.
- Pour the chicken and vegetable mixture into the crust.
- Roll out the second disk of dough and place over the filling. Trim and seal edges, then cut several slits in the top to allow steam to escape.
- Bake for 30-35 minutes, or until the crust is golden brown.
- Let cool for a few minutes before serving.
Enjoy!