Name: Quebecois Chicken Pot Pie with Buttery Crust
Total time: 60 min
Yield: 4 servings
Cuisine: Quebecois
Ingredients: 2 boneless chicken breasts; 1 cup diced carrots; 1 cup diced celery; 1 cup frozen peas; 1/2 cup all-purpose flour; 1/2 cup unsalted butter; 1 1/2 cups chicken broth; 1 tsp dried thyme; 1/2 tsp salt; 1/4 tsp black pepper; 1 1/2 cups milk; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1 egg; 1/4 cup all-purpose flour for crust; 1/2 cup cold water

A hearty chicken pot pie with a flaky buttery crust, filled with tender chicken, vegetables, and a rich sauce.

Method

Preheat oven to 200°C (400°F).
In a large pot, cook chicken breasts until no longer pink, then set aside.
In the same pot, sauté carrots, celery, and peas until tender.
Mix in flour, thyme, salt, pepper, garlic powder, and onion powder, then add chicken broth and milk.
Bring to a boil, then reduce heat and simmer until thickened.
Stir in cooked chicken and set aside.
In a separate bowl, mix crust ingredients and add cold water to form a dough.
Roll out dough, place in pie dish, and add chicken mixture.
Brush top with beaten egg and bake for 25-30 minutes until golden.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.