Hearty Chicken Pot Pie with Flaky Crust
Hearty Chicken Pot Pie with Flaky Crust
Ingredients
For the Flaky Pie Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/2 cup ice water, plus 2 tablespoons, as needed
For the Chicken Filling
- 1/4 cup unsalted butter
- 1 yellow onion, medium, finely chopped
- 1 cup carrots, peeled and diced
- 1/2 cup celery, diced
- 1/4 cup all-purpose flour
- 2 cups chicken broth, low sodium
- 1/2 cup whole milk
- 2 cups cooked chicken, shredded or diced
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/2 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
For the Egg Wash
- 1 egg, large
- 1 tablespoon water
Instructions
- 1
Prepare the pie crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, flatten each into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
⏱️ 15 min
- 2
Preheat oven and prepare chicken: Preheat your oven to 400°F. If using raw chicken, cook it now (boil, bake, or pan-fry) until cooked through, then shred or dice. If using rotisserie chicken, shred or dice it.
⏱️ 10 min•🌡️ 400
- 3
Sauté vegetables: In a large skillet or Dutch oven, melt 1/4 cup unsalted butter over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are tender, about 8-10 minutes.
⏱️ 10 min
- 4
Make the roux: Sprinkle 1/4 cup all-purpose flour over the cooked vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
⏱️ 2 min
- 5
Thicken the filling: Gradually whisk in the chicken broth and whole milk until smooth. Bring the mixture to a simmer, stirring constantly, until it thickens, about 3-5 minutes. Remove from heat.
⏱️ 5 min
- 6
Combine filling ingredients: Stir in the cooked chicken, frozen peas, frozen corn, dried thyme, salt, and black pepper. Taste and adjust seasoning as needed.
⏱️ 3 min
- 7
Assemble the pot pie: On a lightly floured surface, roll out one disk of pie dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish. Pour the chicken filling into the crust-lined dish. Roll out the second disk of dough into an 11-inch circle and place it over the filling. Trim and crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
⏱️ 10 min
- 8
Egg wash and bake: In a small bowl, whisk together the large egg and 1 tablespoon water to create an egg wash. Brush the top crust with the egg wash. Place the pie on a baking sheet to catch any drips. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
⏱️ 40 min•🌡️ 400
- 9
Rest and serve: Let the chicken pot pie rest for at least 10-15 minutes before slicing and serving. This allows the filling to set. Garnish with fresh parsley if desired.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Chicken Pot Pie with Flaky Crust
Ingredients
For the Flaky Pie Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/2 cup ice water, plus 2 tablespoons, as needed
For the Chicken Filling
- 1/4 cup unsalted butter
- 1 yellow onion, medium, finely chopped
- 1 cup carrots, peeled and diced
- 1/2 cup celery, diced
- 1/4 cup all-purpose flour
- 2 cups chicken broth, low sodium
- 1/2 cup whole milk
- 2 cups cooked chicken, shredded or diced
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/2 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
For the Egg Wash
- 1 egg, large
- 1 tablespoon water
Instructions
- 1
Prepare the pie crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, flatten each into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
⏱️ 15 min - 2
Preheat oven and prepare chicken: Preheat your oven to 400°F. If using raw chicken, cook it now (boil, bake, or pan-fry) until cooked through, then shred or dice. If using rotisserie chicken, shred or dice it.
⏱️ 10 min•🌡️ 400 - 3
Sauté vegetables: In a large skillet or Dutch oven, melt 1/4 cup unsalted butter over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are tender, about 8-10 minutes.
⏱️ 10 min - 4
Make the roux: Sprinkle 1/4 cup all-purpose flour over the cooked vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
⏱️ 2 min - 5
Thicken the filling: Gradually whisk in the chicken broth and whole milk until smooth. Bring the mixture to a simmer, stirring constantly, until it thickens, about 3-5 minutes. Remove from heat.
⏱️ 5 min - 6
Combine filling ingredients: Stir in the cooked chicken, frozen peas, frozen corn, dried thyme, salt, and black pepper. Taste and adjust seasoning as needed.
⏱️ 3 min - 7
Assemble the pot pie: On a lightly floured surface, roll out one disk of pie dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish. Pour the chicken filling into the crust-lined dish. Roll out the second disk of dough into an 11-inch circle and place it over the filling. Trim and crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
⏱️ 10 min - 8
Egg wash and bake: In a small bowl, whisk together the large egg and 1 tablespoon water to create an egg wash. Brush the top crust with the egg wash. Place the pie on a baking sheet to catch any drips. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
⏱️ 40 min•🌡️ 400 - 9
Rest and serve: Let the chicken pot pie rest for at least 10-15 minutes before slicing and serving. This allows the filling to set. Garnish with fresh parsley if desired.
⏱️ 15 min