Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, chilled and cubed
  • 6-8 tablespoons cold water
  • 1 pound (450g) cooked chicken, shredded or diced
  • 1 cup (150g) frozen mixed vegetables (peas, carrots, corn)
  • 1/2 cup (120ml) chicken broth
  • 1 cup (100g) shredded sharp cheddar cheese
  • 1/2 cup (120ml) milk
  • 3 tablespoons (40g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. In a mixing bowl, combine flour and salt.
  3. Cut in the butter until the mixture resembles coarse crumbs.
  4. Gradually add cold water, mixing until dough forms.
  5. Divide dough in half, shape into disks, wrap in plastic, and chill.
  6. In a skillet, melt butter over medium heat.
  7. Add flour, whisk to form a roux; cook for 1-2 minutes.
  8. Slowly whisk in chicken broth and milk until smooth.
  9. Stir in chicken, vegetables, garlic powder, onion powder, salt, and pepper; cook until heated through.
  10. Fold in cheddar cheese until melted.
  11. Roll out half of the dough on a floured surface and fit into the pie dish.
  12. Pour the filling into the crust.
  13. Roll out the second half of the dough and place over the filling; seal edges.
  14. Cut slits in the top for steam to escape.
  15. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
  16. Let it cool for 5-10 minutes before serving.