Description
A comforting dish featuring tender chicken, rich gravy, and colorful vegetables in a flaky crust, perfect for family dinners.
Ingredients
Scale
- 2 cups All-Purpose Flour
- 1 cup Unsalted Butter
- 1 teaspoon Baking Powder
- 1 teaspoon Kosher Salt
- 6 tablespoons Ice Water
- 1 medium Yellow Onion
- 2 medium Carrots
- 2 cloves Garlic
- 2 cups Low-Sodium Chicken Broth
- 1 cup Heavy Cream
- 2 cups Boneless Skinless Chicken Breasts
- 1 cup Frozen Peas
- 2 tablespoons Fresh Parsley
- 1 teaspoon Freshly Ground Black Pepper
- 1 large Egg
- 1 teaspoon Flaky Sea Salt
Instructions
- Combine flour, baking powder, and kosher salt in a mixing bowl.
- Cut in unsalted butter until the mixture resembles small peas.
- Stir in ice water a tablespoon at a time until the dough comes together.
- Divide the dough in half, shape into discs, wrap in plastic, and chill for at least 30 minutes.
- Boil raw chicken in water until fully cooked, drain, and let cool.
- Shred chicken into bite-sized pieces.
- Sauté chopped onion in a skillet over medium heat until translucent.
- Add diced carrots and minced garlic, cooking until carrots are tender.
- Stir in chicken broth and heavy cream, simmering for 5 minutes.
- Add shredded chicken, frozen peas, parsley, and black pepper, mixing well before removing from heat.
- Preheat oven to 425°F (220°C).
- Roll out one dough disc to fit a pie dish, place in the dish, and trim excess.
- Pour chicken filling into the crust.
- Roll out the second dough disc and place it over the filling, sealing edges by crimping.
- Cut slits in the top for steam to escape, brush with beaten egg, and sprinkle flaky sea salt.
- Bake for 30-35 minutes until the crust is golden brown.
- Cool for about 10 minutes before serving.
Notes
Serve warm with a side salad or steamed vegetables for a complete meal. Leftovers can be stored in the fridge for up to 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg