Chicken Pot Pie
Crust:
1 cup flour
2 tsp sugar
1/4 tsp salt
60 g cold margarine
1 tbsp vegetable oil
1 1/2 tbsp cold water
Knead everything together and refrigerate for at least 30 minutes.
Filling:
1 tbsp oil
250 g Chestnut mushrooms
1/2 small onion, chopped
1 cup finely chopped carrot
1/3 cup finely chopped celery
1 1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1/4 cup flour
2 cups almond milk
2 cups shredded chicken (from 2 chicken breasts)
1/2 cup frozen corn
1/2 cup frozen peas
1/2 pack green beans
2 tsp thyme
1 egg, beaten with 1 tbsp water (for brushing)
Preheat the oven to 200°C.
Heat oil in a deep pan and sauté the mushrooms for a few minutes.
Add the onion, carrot, celery, garlic powder, salt, and pepper. Sauté until the vegetables start to soften.
Sprinkle flour over the vegetables, then slowly add the almond milk in small amounts while stirring. Allow the mixture to thicken.
Add the corn, peas, green beans, and thyme to the pan. Simmer for 3-5 minutes over low heat, then transfer the mixture to a baking dish.
Roll out the pie dough and place it over the baking dish. Cut slits in the dough to let steam escape during baking. Brush with the egg mixture.
Bake in the oven until the top is golden brown, about 30 minutes.