Ingredients:

  • 2 ½ cups (315g) all-purpose flour, plus extra for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (227g) unsalted butter, cold and cubed
  • 6–8 tablespoons (90–120ml) ice water
  • 2 cups (300g) cooked chicken, shredded
  • 1 tablespoon (15ml) olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (150g) frozen mixed vegetables (peas, carrots, corn)
  • 1 teaspoon (5g) dried thyme
  • 1 teaspoon (5g) paprika
  • ½ cup (120ml) chicken broth
  • 2 tablespoons (30g) heavy cream
  • Salt and pepper to taste
  • 1 large egg (for egg wash)

Instructions:

  1. In a mixing bowl, combine flour and salt.
  2. Cut in cold butter until mixture resembles coarse crumbs.
  3. Gradually add ice water, mix until dough forms.
  4. Shape dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  5. In a skillet, heat olive oil over medium heat.
  6. Sauté onions until translucent, around 5 minutes.
  7. Add garlic, cook for an additional minute.
  8. Stir in mixed vegetables, thyme, and paprika; cook until heated through.
  9. Add chicken, chicken broth, and heavy cream; season with salt and pepper.
  10. Cook until slightly thickened, about 5–7 minutes, then remove from heat.
  11. Preheat the oven to 400°F (200°C).
  12. Roll out half the dough on a floured surface to fit the baking dish.
  13. Transfer the rolled dough to the dish, adding the filling.
  14. Roll out the remaining dough and cover the pie.
  15. Seal the edges and cut slits in the top for steam to escape.
  16. Brush the pie with egg wash.
  17. Bake for 30–35 minutes, or until golden brown.
  18. Allow to cool slightly before slicing.
  19. Enjoy warm!