Chicken Pot Pie

Preparation In a large saucepan, melt the butter over medium heat. Add the onions, celery, and potatoes, and cook until the vegetables are tender, about 5 minutes.

2.Stir in the flour, salt, pepper, thyme, and rosemary until well combined and the mixture becomes thick.

3.Slowly pour in the chicken broth and milk, stirring constantly, until the mixture is smooth and creamy.

4.Add the cooked chicken and frozen mixed vegetables, and cook for another 5 minutes, until heated through.

Crust In a mixing bowl, combine the flour and salt. Cut in the chilled butter until the mixture resembles coarse crumbs.

6.Gradually add the ice water, 1 tablespoon at a time, until the dough comes together and forms a ball.

7.Divide the dough in half and roll out one half to fit the bottom of a 9-inch pie dish.

8.Pour the chicken filling into the pie dish and cover with the rolled out crust. Press the edges to seal and make a few slits on top to allow steam to escape.

9.Bake in a preheated oven at 425°F (220°C) for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.

10.Let the pot pie cool for a few minutes before serving. Enjoy!