Grandma’s Secret Chicken Pot Pie

Prepare the Dough: In a large bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until it resembles coarse crumbs.

Add Liquid: Drizzle in the cold water and apple cider vinegar, stirring gently until the dough comes together. Add more water if necessary, 1 tablespoon at a time.

Chill the Dough: Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Prepare the Filling
Cook the Veggies: Melt butter in a large skillet over medium heat. Add onion, carrots, and celery, cooking for about 5 minutes until softened. Stir in the garlic and cook for another minute.

Make the Sauce: Sprinkle flour over the vegetables and stir. Gradually pour in chicken broth, stirring constantly to avoid lumps. Add the milk, thyme, paprika, salt, and pepper. Bring to a simmer and cook for 5-7 minutes until thickened.

Add Chicken and Peas: Stir in cooked chicken and frozen peas. Cook for another 2-3 minutes, then remove from heat and let cool slightly.

Step 3: Assemble the Pot Pie
Preheat Oven: Preheat to 400°F (200°C).

Roll Out the Dough: Roll one dough disc to fit a 9-inch pie dish. Press it into the dish and trim excess. Roll out the second disc for the top crust.

Fill the Pie: Pour the chicken and veggie filling into the prepared crust. Cover with the second crust, seal the edges, and cut a few slits on top for steam to escape.

Step 4: Bake and Serve
Bake: Place in the oven and bake for 35-40 minutes, until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil.

Let it Rest: Allow the pie to cool for 5-10 minutes before slicing to help the filling set.

Serving and Storage Tips