Savory Chicken Pot Pie with Flaky Crust -

- 2 1/2 cups all-purpose flour - 1 teaspoon salt - 1 cup unsalted butter, chilled and diced - 6 to 8 tablespoons ice water

Savory Chicken Pot Pie with Flaky Crust

Bring warmth and comfort to your kitchen with this classic chicken pot pie recipe. You'll learn how to create a flaky crust and a savory filling that's brimming with chicken, vegetables, and rich flavors. This step-by-step guide ensures you'll master both the crust and filling, making this beloved dish perfect for any occasion. Enjoy the nostalgia and satisfaction of homemade chicken pot pie, sure to become a favorite in your family!

Print Recipe Pin Recipe

Ingredients

For the Flaky Crust:

2 ½ cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

1 cup (2 sticks) unsalted butter, chilled and cut into small cubes

6 to 8 tablespoons ice water

For the Filling:

2 cups cooked chicken, shredded or diced

1 cup carrots, diced

1 cup celery, diced

1 cup peas (fresh or frozen)

1 medium onion, diced

3 cloves garlic, minced

½ cup chicken broth

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

2 tablespoons olive oil or butter

Instructions

Prepare the Flaky Crust:

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

- Add in the chilled butter cubes. Using a pastry cutter or your fingertips, work the butter into the flour until it resembles coarse crumbs the size of peas.

- Gradually pour in the ice water, one tablespoon at a time, gently mixing until the dough begins to hold together. Use your hands to bring it into a cohesive ball.

- Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour to firm up.

Make the Filling:

- In a large skillet over medium heat, add the olive oil or butter. Once hot, add the diced onion and minced garlic. Sauté for about 2-3 minutes or until the onion is translucent.

- Add the diced carrots and celery to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the vegetables start to soften.

- Stir in the shredded chicken, peas, chicken broth, heavy cream, dried thyme, dried rosemary, and season with salt and pepper. Mix well and cook for an additional 3-5 minutes until the mixture is heated through and well combined. Remove from heat and let it cool slightly.

Assemble the Pot Pie:

- Preheat your oven to 425°F (220°C).

- On a lightly floured surface, roll out half of the chilled dough to fit the bottom of a 9-inch pie dish, ensuring the dough is about 1/8 inch thick.

- Carefully place the rolled-out dough into the pie dish, pressing it gently against the sides.

- Evenly pour the chicken filling into the crust, smoothing the surface.

- Roll out the remaining dough and drape it over the filling. Trim any excess dough from the edges and crimp or pinch to seal the pie. Cut several slits in the top crust to allow steam to escape during baking.

Bake the Pot Pie:

- For a beautiful golden crust, brush the top with an egg wash (made from 1 beaten egg mixed with 1 tablespoon of water).

- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

- Once finished, remove the pot pie from the oven and let it cool for about 10 minutes before slicing and serving.

Prep Time, Total Time, Servings: 30 mins | 1 hr 15 mins | serves 6

- Presentation Tips: Serve warm slices of pot pie on individual plates, garnished with fresh herbs like parsley or thyme for a pop of color. Accompany with a simple side salad to balance the richness of the pie.