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1
Crust:
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2
Preheat oven to 400 degrees.
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3
Spray pie plate with nonstick spray.
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4
Whisk together dry ingredients (flour, 1 teaspoon salt, baking powder).
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5
Blend in cold butter cubes until it forms a meal consistency.
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6
Blend in 3/4 cup of whole milk (you may need slightly more, depending on the texture).
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7
This should form a biscuit-like dough.
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8
Gather the dough into a ball and divide in half.
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9
Roll out the first half of dough to fit your pie plate (usually about 12 round).
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10
I roll the dough right on a well-floured counter, but you can use waxed paper or plastic wrap, if you prefer.
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11
Its a pretty sticky dough, so youll probably need extra flour with any method.
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12
Place the rolled-out crust in your pie plate and trim off any excess.
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13
You can roll out the second crust now or put the dough in the fridge and roll it right before you place it on top of the filling.
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14
I usually par-bake the bottom crust for about 8 to 10 minutes to avoid sogginess.
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15
Filling:
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16
Heat oil in a skillet over medium heat.
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17
Add onions and saute until edges are clear and soft.
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18
Add cubed chicken and brown.
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19
Add broccoli (if using frozen, you may want to nuke it for a few minutes first) and stir.
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20
Add shredded cheese, cream of mushroom soup, milk and stir together.
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21
Heat for a few minutes to thicken.
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22
Pour the warm filling into the bottom crust.
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23
Place the top crust over the filling and pinch the edges to close.
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24
Brush the top crust with 2 tablespoons melted butter and sprinkle a few pinches of kosher salt.
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25
Be sure to cut steam vents in the top crust after.
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26
Bake for about 25 minutes or until crust is golden on edges and filling is bubbling slightly.
