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- 2 cups cooked chicken, shredded - 1 cup carrots, diced - 1 cup peas - 1 cup celery, diced - 1 medium onion, chopped - 4 tablespoons unsalted butter - 1/3 cup all-purpose flour - 1 ½ cups chicken broth - 1 cup heavy cream - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 1 package of refrigerated pie crusts or homemade pie crust (see below)

Homestyle Chicken Pot Pie with Flaky Crust

Discover the warmth and nostalgia of homemade chicken pot pie, a timeless classic that brings comfort to any meal. With a flaky crust and a hearty filling of tender chicken, fresh vegetables, and aromatic herbs, this recipe is perfect for family gatherings or cozy nights at home. Learn how to create this satisfying dish from scratch, enjoying the delightful aromas and the joy of cooking together. Enhance your meals with an irresistible flavor that’s sure to create lasting memories!
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Ingredients
  

For the flaky crust:

2 ½ cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

1 cup unsalted butter, chilled and cubed

6-8 tablespoons ice water

For the filling:

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

3 medium carrots, diced

2 medium celery stalks, diced

1 cup frozen peas

2 cups cooked chicken, shredded (a rotisserie chicken works beautifully!)

1 teaspoon dried thyme

1 teaspoon dried rosemary

¼ cup all-purpose flour

2 cups chicken broth

1 cup heavy cream

Salt and freshly cracked black pepper to taste

1 egg, beaten (for egg wash)

Instructions
 

Make the Flaky Crust:

    - In a large mixing bowl, whisk together the all-purpose flour, salt, and sugar until well combined.

      - Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingers, mix the butter into the flour until the texture resembles coarse crumbs.

        - Gradually add ice water, one tablespoon at a time, mixing gently with a fork until the dough comes together but is not sticky.

          - Divide the dough in half, shape each half into a disc, wrap individually in plastic wrap, and refrigerate for at least 1 hour to chill and firm up.

            Prepare the Filling:

              - In a large skillet, heat the olive oil over medium heat. Add the diced onions and minced garlic; sauté for about 3-4 minutes until the onions are translucent.

                - Incorporate the diced carrots and celery, sautéing for an additional 5 minutes or until they start to soften.

                  - Stir in the frozen peas, shredded chicken, dried thyme, and dried rosemary, mixing well to combine all ingredients.

                    - Sprinkle the ¼ cup of flour over the filling mixture, stirring to coat everything evenly. Gradually pour in the chicken broth while stirring constantly to avoid any lumps.

                      - Finally, add the heavy cream and continue cooking the filling until it comes to a gentle simmer, about 5-7 minutes, or until it thickens. Season the filling with salt and freshly cracked black pepper to taste, then set aside to cool slightly.

                        Assemble the Pie:

                          - Preheat your oven to 425°F (220°C).

                            - On a lightly floured surface, roll out one disc of the chilled dough into a circle that fits your pie dish. Carefully place the rolled dough into the dish, pressing it into the edges.

                              - Pour the cooled chicken filling evenly into the prepared crust, spreading it out gently.

                                - Roll out the second disc of dough and place it over the filling. Trim any excess dough hanging over the edges and crimp the two crusts together to seal. Cut several slits in the top crust to allow steam to escape during baking.

                                  - Brush the top crust with the beaten egg to create a beautiful golden finish when baked.

                                    Bake the Pot Pie:

                                      - To avoid any mess, place the filled pot pie on a baking sheet before placing it in the oven. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.

                                        - Once baked, allow the pie to cool for about 10-15 minutes before slicing to let the filling set slightly. Serve warm and enjoy the comforting flavors!

                                          Prep Time: 30 mins | Total Time: 1 hr 25 mins | Servings: 6

                                            - Presentation Tips: Serve the chicken pot pie on a rustic wooden board or individual plates. Garnish with fresh herbs like thyme or parsley for an added touch of freshness and color. Enjoy every delicious bite!