A comforting and hearty chicken pot pie with a flavorful herb-infused crust and creamy filling.
Preheat your oven to 425°F (220°C).
Ensure the oven is fully preheated before placing the pie inside for even cooking.
In a saucepan, melt the butter over low heat. Stir in the flour, salt, pepper, and thyme until smooth.
Stir constantly to prevent the mixture from burning.
Gradually add the chicken broth and cream, stirring constantly. Bring to a boil and cook until thickened.
Use a whisk to ensure a lump-free sauce.
Stir in the cooked chicken and mixed vegetables. Remove from heat.
Taste and adjust seasoning if necessary.
In a mixing bowl, combine the flour, salt, and parsley. Cut in the butter until the mixture resembles coarse crumbs. Add ice water gradually and mix until the dough comes together.
Handle the dough as little as possible to keep it tender.
Roll out half of the dough and line a pie dish. Add the filling.
Ensure the filling is evenly distributed.
Roll out the remaining dough and place it over the filling. Seal the edges and cut slits on top for steam to escape.
Decorate the edges with a fork or your fingers for a nice finish.
Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown.
Check the pie halfway through and cover the edges with foil if they brown too quickly.
Let the pie cool for 10 minutes before serving.
Cooling allows the filling to set, making it easier to slice.
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