Simple Chicken Pot Pie

Preparation mode

• Start by preparing the pie dough. In a large bowl, mix the wheat flour and salt. Add the diced cold butter and, using a pastry cutter or your fingertips, mix until you get a crumb-like texture.
• Add the ice water, one tablespoon at a time, until the dough starts to come together. Form the dough into a ball, cover it with plastic wrap and refrigerate for 30 minutes.
• While the dough is resting in the fridge, prepare the chicken filling. In a pan, heat the oil and sauté the onion and garlic until golden.
• Add the shredded chicken, grated carrot, corn, peas and tomato sauce to the pan. Season with salt and pepper to taste. Cook for a few minutes until all ingredients are well mixed and the filling is heated through.
• Preheat the oven to 180°C.
• Remove the dough from the refrigerator and divide it into two parts, one a little larger than the other. Roll out the larger part with a rolling pin on a floured surface until it is large enough to line the bottom and sides of a pie pan.
• Place the chicken filling in the dough-lined pan.
• Roll out the second part of the dough to make the pie lid and cover the filling. Press the edges of the dough to seal the pie.
• Make a few small cuts in the top of the dough to allow steam to escape during baking.
• Place the pie in the preheated oven and bake for approximately 30-40 minutes, or until the pastry is golden.
• Remove the pie from the oven, let it cool slightly and serve.