Creamy Chicken Pie

Directions

• Start by making the pie dough. 
  In a large bowl, mix the wheat flour and salt. 
  Add the cubed cold butter and, using a pastry cutter or your fingers, mix until you have a crumb-like texture.
• Add 6 tablespoons of ice water to the flour and butter mixture. 
  Mix until the dough starts to come together. 
  If necessary, add more water, a tablespoon at a time, until the dough forms a ball. 
  Don’t stir too much.
• Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
• Preheat the oven to 180°C.
• In a large pan, melt the butter over medium heat. 
  Add the chopped onion and garlic and sauté until soft and translucent.
• Add the wheat flour and stir for 2-3 minutes to cook the flour.
• Gradually add the chicken broth and milk, stirring constantly to prevent lumps from forming. 
  Cook until the sauce thickens.
• Mix the cream and grated cheddar cheese into the sauce. 
  Stir until the cheese is completely melted and the sauce is creamy.
• Add the shredded chicken and seasonings to taste (parsley, chives, thyme, etc.) to the sauce. 
  Season with salt and pepper to taste. 
  Cook for a few more minutes, until the chicken is heated through.
• Remove the dough from the refrigerator and roll it out on a floured surface to form a pie base. 
  Place the dough in a greased pie pan.
• Pour the creamy chicken filling into the dough.
• Cover the pie with another layer of dough or decorate it as desired.
• Bake in the preheated oven for about 30-35 minutes, or until the pastry is golden and the filling is bubbly.
• Let the pie rest for a few minutes before serving.