Chicken Pot Pie

Instructions

1. Step 1: Preheat oven to 375°F (190°C).
2. Step 2: In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chicken and cook until browned, about 5-7 minutes. Remove from heat and set aside.
3. Step 3: In the same skillet, add the remaining 1 tablespoon of butter. Add the onion, garlic, carrots, and potatoes. Cook until the vegetables are tender, about 10-12 minutes.
4. Step 4: Add the flour to the skillet and cook for 1 minute. Gradually stir in the chicken broth and heavy cream. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 minutes.
5. Step 5: Stir in the thyme, salt, and pepper. Add the cooked chicken back into the skillet and stir to combine.
6. Step 6: To make the crust, combine the flour and salt in a bowl. Add the cold butter and use a pastry blender or your fingers to work it into the flour until the mixture resembles coarse crumbs.
7. Step 7: Gradually add the ice water to the bowl, stirring with a fork until the dough comes together in a ball.
8. Step 8: On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch. Spoon the chicken mixture into a 9x13 inch baking dish. Place the dough over the filling and trim the edges to fit.
9. Step 9: Crimp the edges of the crust to seal the pie and cut a few slits in the top to allow steam to escape.
10. Step 10: Brush the top of the crust with a little bit of milk or beaten egg. Bake the pie for 25-30 minutes, or until the crust is golden brown and the filling is hot and bubbly.