.

Chicken Pot Pie

Featured
Chicken Pot Pie
0
Easy
Fairly cheap
Prep

Cook

Category: Dinner
Seasons All
Cuisine Type American

Ingredients

For 8 Serving(s)

Crust

3 cups all-purpose flour, plus more for surface
1 cup butter, cut into 1/2
1 teaspoon baking powder
1 teaspoon salt
1/2 cup ice water

Filling

4 boneless skinless chicken breasts (or 3 cups shredded cooked chicken)
1/2 cup butter, plus more for baking dish
1 pinch salt, to taste
1 pinch pepper, to taste
2 large carrots, peeled and chopped
1 medium onion, chopped
1/2 cup celery, chopped
3 cloves garlic, minced
3/4 cup all-purpose flour
3 cups low-sodium chicken broth
1/4 cup heavy cream
1 cup frozen peas
2 tablespoons freshly chopped parsley
2 teaspoons freshly chopped thyme leaves
egg wash

Chicken Pot Pie Directions

  1. *Make dough: Place flour and butter into freezer for 30 minutes before starting crust process. In a large food processor, pulse flour, baking powder, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add ice water into feed tube, 1 tablespoon at a time, until dough just come together and is moist but not wet and sticky (test by squeezing some with your fingers). 
  2. Turn dough onto a lightly floured surface, form into 2 balls, and flatten into 2 discs (making sure there are no/minimal cracks). Cover with plastic wrap and refrigerate for at least 30 minutes. This is enough for a 9-inch pie dish. 
  3. **Cook chicken: Preheat oven to 400°. Grease a large baking dish with butter and grease one side of a large piece of parchment with butter. Season chicken all over with salt and pepper then place in baking dish. Place buttered side of parchment paper over chicken, so that chicken is completely covered. Bake until chicken is cooked through, 30 to 40 minutes. Let reset 10 minutes before cutting into cubes.
  4. Meanwhile, start filling: In a large pot over medium heat, melt butter. Add onions, carrots, and celery and cook until vegetables are beginning to soften, about 10 minutes. Stir in garlic, then stir in flour and cook until the flour mixture is golden and beginning to bubble. Gradually whisk in chicken broth. Bring mixture to a boil and cook until thickened, about 5 minutes. Stir in heavy cream, cubed chicken, peas, parsley and thyme. Season mixture with salt and pepper.
  5. Assemble pie: On a lightly floured surface, roll out one disc of dough into a large round about ¼” thick. Place in a 9-inch pie dish then add filling. Roll out second disc of dough into a large round about ¼” thick and place on top of filling. Trim and crimp edges, then use a paring knife to create slits on top. Brush with egg wash and sprinkle with flaky sea salt.
  6. Reduce heat to 375° and bake pie until crust is golden, about 45 minutes. Let cool for at least 15 minutes before serving.

Recipe notes

*I like to use this sourdough pie crust instead of a normal pie crust. https://hellige.us/index.php/recipes/recipe/51-sourdough-pie-crust

**I like to use a rotisserie chicken from Costco, Target, etc. that I can just pull apart. 

Search for Recipe