Dorm Dash: Chicken pot pie

Have you been craving something warm, savory, hearty, flaky and filling? Try a chicken pot pie!

What you’ll need for the crust:

-3 cups all-purpose flour

-1 cup butter (cut up into 1/2 inch pieces)

-1 teaspoon baking powder

-1 teaspoon salt

-1/2 cup ice water

Directions for crust:

*Place flour and butter in freezer for 30 minutes before starting the crust*

-In large bowl, mix flour, baking powder, and salt until thoroughly combined

-Add butter and mix until small balls of dough have formed

-While stirring, add ice water 1 tablespoon at a time. Add tablespoons until dough comes together and is slightly moist (not wet and sticky).

-Split dough into two balls, and roll out into two flat discs

-Cover rolled out dough discs with plastic wrap and refrigerate for 30 minutes

What you’ll need for the filling:

-4 boneless/skinless chicken breasts (equivalent of 3 cups shredded cooked chicken)

-1/2 cup butter

-2 large carrots (peeled and sliced)

-1 medium white onion (chopped)

-3 cloves garlic (minced)

-3/4 cup all-purpose flour

-3 cups chicken broth

-1/4 cup heavy cream

-1 cup frozen peas

-2 tablespoon freshly chopped parsley

-2 teaspoon freshly chopped thyme leaves

-Egg wash

-Black pepper

-Salt

Directions for filling:

-In a large pot on medium heat, melt butter.

-Add onions and carrots to melted butter until slightly softened (8-10 minutes)

-Stir in minced garlic

-Add flour, then stir until the mixture is golden and beginning to bubble

-Gradually stir in chicken broth

-Bring filling to a boil, and cook until thick (5-8 minutes)

-Stir in chicken, peas, parsley, thyme, salt and pepper

Assembling the pie:

*Preheat oven to 375 degrees*

-Re-roll one disc of dough until about 1/4 inch thick

-Place rolled dough into a pie dish, then add filling.

-Re-roll second disc of dough until about 1/4 inch thick

-Place second disc of rolled dough on top of pie

-Trim/crimp edges

-Add small slits on top

-Brush crust with egg wash and sprinkle salt

-Place pie in oven for 45 minutes or until crust is golden

-Allow to cool for at least 15 minutes

-Cut and enjoy!