Ingredients
Scale
- 2 cups diced chicken breast
- 1 cup sliced mushrooms
- ½ cup diced carrots
- ½ cup diced celery
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 2½ cups all-purpose flour
- 1 cup cold, cubed butter
- 6-8 tablespoons ice-cold water
- 1 teaspoon salt
Instructions
- Prepare the Filling: Heat olive oil in a skillet over medium heat. Sauté onion and garlic until translucent. Add chicken; cook until no longer pink. Stir in mushrooms, carrots, celery, thyme, salt, and pepper. Pour in vegetable broth and simmer until veggies are tender.
- Make the Crust: In a mixing bowl, combine flour and salt. Cut in cold butter until resembling coarse crumbs. Gradually add ice-cold water until dough forms. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Assemble the Pot Pie: Preheat oven to 400°F (200°C). Roll out half of the dough to fit your pie dish. Fill with chicken mixture. Roll out remaining dough for the top crust; seal edges by crimping.
- Bake: Cut slits in the top crust for steam to escape. Bake for about 25-30 minutes or until golden brown.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 350
- Sugar: 3g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg