AuthorbasilanddillDifficultyBeginnerIn a large bowl combine the flour, sugar, and salt. Next, chop the butter into small cubes then add it to the bowl of flour. Then, using your fingers, mash the butter into pea-size pieces. Lastly add in 6-8 tablespoons ice water, or until the flour comes together to form a disk. of dough. Wrap that disk with cling wrap and let it chill in the fridge for at least an hour and a half.
After the hour and a half, pull your dough out of the fridge and cut it into two halves. (Be sure to make one half a bit larger than the other.) Roll out the larger half of dough on a lightly floured surface to be between 1/8 and 1/4 inch thick. Place it into the dish and form it to fit all the edges, sides, and the bottom. Then roll out the smaller half to between 1/8 and 1/4 inch thickness. Set that top half aside for later.
Rinse and dry your chicken breast. Put them on a pan with a little bit of olive oil and fry them on high heat for a 4-6 minutes on each side or until they are cooked most of the way through. When they're ready, put them onto a cutting board and shred the chicken breast.
While the chicken is cooking, put your diced onion and carrots in a large pot with a few tablespoons melted butter. Saute those on medium heat for 8-10 minutes or until softened. Then add in the garlic and cook for aobut 30 seconds, just until fragrant. Add in the flour and stir until it covers all the veggies.
Slowly pour in the broth and water and stir until there are little to no flour clumps. Bring this to a boil and cook for 5-8 minutes. Add in the frozen veggies, shredded chicken, and salt and mix until completly combined.
Pour the filling into the prepared dish and top it with the smaller rolled out dough sheet. Poke 3 holes in the top sheet of dough put into a pre-heated oven. Bake for 45 minutes at 375 degrees F. Let it cool for 15 minutes then enjoy! <3
Ingredients
Directions
In a large bowl combine the flour, sugar, and salt. Next, chop the butter into small cubes then add it to the bowl of flour. Then, using your fingers, mash the butter into pea-size pieces. Lastly add in 6-8 tablespoons ice water, or until the flour comes together to form a disk. of dough. Wrap that disk with cling wrap and let it chill in the fridge for at least an hour and a half.
After the hour and a half, pull your dough out of the fridge and cut it into two halves. (Be sure to make one half a bit larger than the other.) Roll out the larger half of dough on a lightly floured surface to be between 1/8 and 1/4 inch thick. Place it into the dish and form it to fit all the edges, sides, and the bottom. Then roll out the smaller half to between 1/8 and 1/4 inch thickness. Set that top half aside for later.
Rinse and dry your chicken breast. Put them on a pan with a little bit of olive oil and fry them on high heat for a 4-6 minutes on each side or until they are cooked most of the way through. When they're ready, put them onto a cutting board and shred the chicken breast.
While the chicken is cooking, put your diced onion and carrots in a large pot with a few tablespoons melted butter. Saute those on medium heat for 8-10 minutes or until softened. Then add in the garlic and cook for aobut 30 seconds, just until fragrant. Add in the flour and stir until it covers all the veggies.
Slowly pour in the broth and water and stir until there are little to no flour clumps. Bring this to a boil and cook for 5-8 minutes. Add in the frozen veggies, shredded chicken, and salt and mix until completly combined.
Pour the filling into the prepared dish and top it with the smaller rolled out dough sheet. Poke 3 holes in the top sheet of dough put into a pre-heated oven. Bake for 45 minutes at 375 degrees F. Let it cool for 15 minutes then enjoy! <3