How to Bake Chicken Pot Pie: Quick & Creamy Delight Recipe

Ingredients

• 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, chilled and cubed
• 6–8 tablespoons (90-120ml) ice water
• 2 cups (280g) cooked chicken, shredded or diced
• 1 cup (150g) frozen mixed vegetables (peas, carrots, corn)
• 1/4 cup (30g) onion, finely chopped
• 1/4 cup (30g) celery, finely chopped
• 1 cup (240ml) chicken broth
• 1 cup (240ml) heavy cream
• 2 tablespoons (30g) unsalted butter
• 2 tablespoons (15g) all-purpose flour
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• Salt and pepper to taste