Ingredients
- Cooked chicken breast, diced
- Sliced mushrooms
- Diced carrots
- Diced celery
- Chopped onion
- Minced garlic
- Chicken broth
- Dried thyme
- All-purpose flour
- Chilled butter
- Cold water
- Salt
- Black pepper
Instructions
- Prepare the Filling: In a skillet over medium heat, sauté onions, garlic, carrots, celery, and mushrooms until softened. Stir in the cooked chicken, chicken broth, dried thyme, salt, and black pepper. Simmer for 5 minutes.
- Make the Pie Crust: In a mixing bowl, combine flour and salt. Cut in chilled butter until crumbly. Gradually add cold water until dough forms; knead gently. Divide dough into two parts—one for the bottom crust and one for the top.
- Assemble the Pot Pie: Preheat oven to 425°F (220°C). Roll out one piece of dough to fit your pie dish; place it in the dish. Pour in the filling evenly. Roll out the second piece of dough; place it over filling and seal edges by crimping.
- Bake: Cut slits in the top crust for steam to escape. Bake for 30-35 minutes until golden brown.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 352
- Sugar: 3g
- Sodium: 470mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg