Ingredients:<br /><br />For the filling:<br /><br />1 lb (450g) boneless, skinless chicken breasts or thighs, cooked and cubed<br />2 cups (475ml) chicken broth<br />1 cup (240ml) milk or heavy cream<br />1/3 cup (80ml) unsalted butter<br />1/3 cup (40g) all-purpose flour<br />1 small onion, finely chopped<br />2 garlic cloves, minced<br />1 cup (150g) frozen peas and carrots<br />1/2 cup (75g) frozen corn<br />1/2 teaspoon dried thyme<br />1/2 teaspoon dried rosemary<br />Salt and pepper to taste<br />For the crust:<br /><br />2 cups (250g) all-purpose flour<br />1/2 teaspoon salt<br />1/2 teaspoon baking powder<br />1 cup (225g) cold unsalted butter, cubed<br />1/2 cup (120ml) cold water<br />1 egg, beaten (for egg wash)<br />Instructions:<br /><br />Prepare the Dough:<br /><br />In a large mixing bowl, combine the flour, salt, and baking powder.<br />Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.<br />Gradually add the cold water, mixing until the dough comes together.<br />Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.<br />Cook the Chicken:<br /><br />Boil or sauté the chicken until fully cooked. Allow it to cool and then cube it into bite-sized pieces.<br />Make the Filling:<br /><br />In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.<br />Stir in the minced garlic and cook for another minute.<br />Sprinkle the flour over the onion and garlic mixture, stirring constantly for about 1-2 minutes until the flour is lightly browned.<br />Slowly whisk in the chicken broth and milk, bringing the mixture to a simmer until it thickens, about 5-7 minutes.<br />Stir in the cooked chicken, frozen peas and carrots, frozen corn, dried thyme, dried rosemary, salt, and pepper. Remove from heat.<br />Assemble the Pie:<br /><br />Preheat the oven to 425°F (220°C).<br />Roll out one disk of the dough on a floured surface to fit the bottom and sides of a 9-inch pie dish. Carefully transfer the dough to the pie dish.<br />Pour the chicken filling into the prepared crust.<br />Roll out the second disk of dough and place it over the filling. Trim any excess dough and crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape.<br />Brush the top crust with the beaten egg for a golden finish.<br />Bake the Pie:<br /><br />Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.<br />Allow the pie to cool for a few minutes before serving.<br />Enjoy your homemade chicken pot pie, a comforting and hearty dish perfect for any occasion!
