Ingredients:
For the Filling:
- 2 tbsp EVOO (Extra Virgin Olive Oil)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 large carrots, diced
- 1 cup frozen vegetable medley
- 1 cup diced potatoes (small cubes)
- 2 cups cooked chicken, shredded or diced
- 3 cups chicken broth
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream or milk
- 1 tsp dried thyme
- Salt and pepper to taste
For the Crust:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup EVOO
- 6 tbsp ice water (more if needed)
Instructions:
Preparing the Filling:
- In a large skillet, heat the EVOO over medium heat. Add onions and garlic, sautéing until translucent.
- Stir in the vegetable medley and potatoes. Cook for about 5 minutes, or until the vegetables begin to soften.
- Sprinkle the flour over the veggies, stirring to coat. This will help thicken the sauce.
- Slowly pour in the chicken broth, stirring constantly to prevent lumps from forming. Allow the mixture to come to a simmer and thicken slightly.
- Add in the cooked chicken, heavy cream (or milk), thyme, salt, and pepper. Stir to combine.
- Once everything is well combined, remove from heat and set aside.
Preparing the Crust:
- In a large mixing bowl, combine the flour and salt.
- Gradually add the EVOO, mixing until the mixture resembles coarse crumbs.
- Add the ice water one tablespoon at a time, stirring until the dough begins to come together. You might not need all the water, so add just enough to achieve the right consistency.
- Once the dough has formed, divide it in half. Roll out one half on a floured surface to fit the bottom and sides of your pie dish.
- Roll out the second half to fit the top of the pie.
Assembling the Pie:
- Preheat your oven to 375°F (190°C).
- Place the first rolled-out dough into the bottom of your pie dish, pressing it gently against the sides and bottom.
- Pour the chicken filling into the pie crust.
- Place the second rolled-out dough over the filling, pressing the edges to seal. Make slits in the top to allow steam to escape.
- Bake for 40-45 minutes, or until the crust is golden and the filling is bubbly.
- Remove from oven and let it cool for about 10 minutes before serving.