Herbed Chicken Pot Pie with Flaky Crust
Herbed Chicken Pot Pie with Flaky Crust
Ingredients
For the Flaky Pie Crust
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/2 cup ice water, as needed
- 1 teaspoon salt
For the Savory Chicken Filling
- 2 tablespoons olive oil
- 1 1/4 pounds chicken breast, cut into 1/2-inch cubes
- 1 yellow onion, medium, diced
- 1 cup carrots, diced (about 2 medium)
- 1/2 cup celery, diced (about 2 stalks)
- 2 garlic, cloves, minced
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- 1 cup unsweetened almond milk
- 1 cup frozen peas
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
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. Add the cold, cubed butter. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 10 min
- 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min
- 3
Preheat your oven to 400°F. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced chicken breast and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
⏱️ 10 min
- 4
Reduce heat to medium. Add the diced yellow onion, carrots, and celery to the same skillet. Cook, stirring occasionally, until vegetables begin to soften, about 8-10 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 10 min
- 5
Sprinkle the all-purpose flour over the vegetables and stir constantly for 1-2 minutes to create a roux. Gradually whisk in the vegetable broth and unsweetened almond milk until smooth and thickened. Bring to a gentle simmer.
⏱️ 5 min
- 6
Stir in the cooked chicken, frozen peas, fresh thyme, fresh rosemary, salt, and black pepper. Cook for 2-3 minutes more, allowing the flavors to meld. Remove from heat and let the filling cool slightly.
⏱️ 5 min
- 7
On a lightly floured surface, roll out one disc of pie dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish. Trim the edges, leaving about a 1/2-inch overhang.
⏱️ 5 min
- 8
Pour the cooled chicken filling into the pie crust. Roll out the second disc of dough into another 12-inch circle. Place it over the filling. Trim the top crust, leaving a 1/2-inch overhang, then crimp the edges of both crusts together to seal.
⏱️ 5 min
- 9
Cut several slits in the top crust to allow steam to escape during baking. In a small bowl, whisk together the egg and water for the egg wash. Brush the top of the pie with the egg wash.
⏱️ 5 min
- 10
Bake in the preheated oven for 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil.
⏱️ 45 min•🌡️ 400
- 11
Remove the pot pie from the oven and let it rest for at least 10-15 minutes before slicing and serving. This allows the filling to set.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Herbed Chicken Pot Pie with Flaky Crust
Ingredients
For the Flaky Pie Crust
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/2 cup ice water, as needed
- 1 teaspoon salt
For the Savory Chicken Filling
- 2 tablespoons olive oil
- 1 1/4 pounds chicken breast, cut into 1/2-inch cubes
- 1 yellow onion, medium, diced
- 1 cup carrots, diced (about 2 medium)
- 1/2 cup celery, diced (about 2 stalks)
- 2 garlic, cloves, minced
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- 1 cup unsweetened almond milk
- 1 cup frozen peas
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
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. Add the cold, cubed butter. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 10 min - 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min - 3
Preheat your oven to 400°F. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced chicken breast and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
⏱️ 10 min - 4
Reduce heat to medium. Add the diced yellow onion, carrots, and celery to the same skillet. Cook, stirring occasionally, until vegetables begin to soften, about 8-10 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 10 min - 5
Sprinkle the all-purpose flour over the vegetables and stir constantly for 1-2 minutes to create a roux. Gradually whisk in the vegetable broth and unsweetened almond milk until smooth and thickened. Bring to a gentle simmer.
⏱️ 5 min - 6
Stir in the cooked chicken, frozen peas, fresh thyme, fresh rosemary, salt, and black pepper. Cook for 2-3 minutes more, allowing the flavors to meld. Remove from heat and let the filling cool slightly.
⏱️ 5 min - 7
On a lightly floured surface, roll out one disc of pie dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish. Trim the edges, leaving about a 1/2-inch overhang.
⏱️ 5 min - 8
Pour the cooled chicken filling into the pie crust. Roll out the second disc of dough into another 12-inch circle. Place it over the filling. Trim the top crust, leaving a 1/2-inch overhang, then crimp the edges of both crusts together to seal.
⏱️ 5 min - 9
Cut several slits in the top crust to allow steam to escape during baking. In a small bowl, whisk together the egg and water for the egg wash. Brush the top of the pie with the egg wash.
⏱️ 5 min - 10
Bake in the preheated oven for 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil.
⏱️ 45 min•🌡️ 400 - 11
Remove the pot pie from the oven and let it rest for at least 10-15 minutes before slicing and serving. This allows the filling to set.
⏱️ 15 min