Ingredients:

  • 2 ½ cups (315 g) all-purpose flour
  • 1 tsp salt
  • 1 cup (226 g) unsalted butter, cold and cubed
  • 6-8 tbsp (90-120 ml) ice water
  • 1 lb (450 g) cooked chicken, diced
  • 1 cup (150 g) frozen peas and carrots, thawed
  • ½ cup (120 ml) heavy cream
  • 1 cup (240 ml) chicken broth
  • 2 tbsp (30 g) unsalted butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • Salt and pepper to taste

Instructions:

  1. In a mixing bowl, combine flour and salt.
  2. Add cold butter and mix until the mixture resembles coarse crumbs.
  3. Gradually add ice water, mixing until a dough forms.
  4. Shape into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  5. Melt butter in a saucepan over medium heat.
  6. Sauté onion and garlic until translucent.
  7. Add the cooked chicken, peas and carrots, thyme, salt, and pepper; stir to combine.
  8. Pour in chicken broth and heavy cream; cook until thickened.
  9. Remove from heat and let cool.
  10. Preheat the oven to 375°F (190°C).
  11. Roll out the chilled dough on a floured surface; cut into circles.
  12. Fit dough into the muffin tin or pie dish, leaving edges hanging.
  13. Fill each with the creamy chicken mixture.
  14. Place another circle of dough on top, crimping the edges to seal. Cut slits for venting.
  15. Brush the tops with beaten egg wash (optional).
  16. Bake for 25-30 minutes, or until golden brown.
  17. Allow to cool slightly before serving.