Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 tablespoon flour
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3/4 cup butter, chilled and diced
- 6–8 tablespoons ice water
Instructions
- Prepare the filling by sautéing onions until translucent. Add garlic and mushrooms until soft. Stir in shredded chicken, thyme, salt, pepper, and flour. Pour in chicken broth and simmer until thickened.
- Make the pastry by mixing flour and salt. Cut in chilled butter until crumbly. Gradually add ice water until dough forms. Divide into two balls, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat oven to 375°F (190°C). Roll out one dough ball for the pie base and fill with the chicken mixture. Top with second rolled dough.
- Cut slits on top crust for steam escape and bake for 30-35 minutes until golden brown.
- Let cool slightly before serving.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 60mg
Keywords: Customize with veggies like peas or carrots for added nutrition. Serve with a light salad or garlic bread for a complete meal.
