Chicken Pot Pie Recipe

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.

Stir in the diced carrots and cook for another 2-3 minutes until slightly softened.

Add the cooked and shredded chicken, boiled potatoes, peas, salt, black pepper, and thyme to the skillet. Mix well.

Sprinkle the flour over the mixture and stir to combine, cooking for an additional minute.

Pour in the chicken broth and heavy cream, stirring constantly until the mixture thickens. Simmer for 5 minutes. Remove from heat and let cool.

In a mixing bowl, combine 2.5 cups of flour and 0.5 tsp of salt.

Cut in the chilled and cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Do not overwork the dough.

Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preheat the oven to 425°F (220°C).

Roll out one disc of dough on a floured surface to fit your pie dish. Place it in the bottom of the dish.

Pour the chicken filling into the crust in the pie dish.

Roll out the second disc of dough and place it over the filling. Seal the edges by crimping with your fingers or a fork. Cut a few slits in the top to allow steam to escape.

Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.

Let the pot pie cool for 10 minutes before serving.