Protein Pot Pie

Preparation of the Crust In a large bowl, combine the flour and salt. Add the cold cubed butter and use a pastry cutter or fork to cut the butter into the flour until it resembles coarse crumbs. Gradually add ice-cold water and mix until the dough comes together. Form the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

Preparation of the Filling In a large skillet, melt the butter over medium heat. Add the diced chicken breast and cook until no longer pink. Add the carrots, potatoes, and peas. Sprinkle the flour over the mixture and stir to coat. Gradually pour in the chicken broth and milk, stirring constantly until the mixture thickens. Season with thyme, garlic powder, salt, and pepper. Simmer for a few minutes until the filling is creamy and fragrant.

Preparation of the Honey-Glazed Carrots In a saucepan, combine the honey, butter, carrots, salt, and pepper. Cook over medium heat, stirring occasionally, until the carrots are tender and glazed.

4.Roll out the chilled dough on a floured surface to fit the size of your baking dish. Carefully transfer the rolled-out dough to the baking dish.

5.Pour the creamy filling over the crust in the baking dish. Gently place the dough over the filling, sealing the edges. Cut a few slits in the crust for steam to escape.

6.Bake the pot pie in a preheated oven at 375°F (190°C) for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.