Enjoy a warm and comforting Classic Chicken Pot Pie! This recipe features tender chicken and fresh vegetables in a creamy sauce, all covered with a flaky crust. Perfect for family meals or cozy nights, it’s a dish everyone will love.
Chicken Pot Pie
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Servings 4
Ingredients
For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup 2 sticks cold unsalted butter, cubed
- 6-8 tablespoons ice water
For the Filling:
- 2 cups cooked chicken diced or shredded
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 egg for egg wash
Instructions
Prepare the Pie Crust:
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In a large bowl, combine the flour and salt.
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Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
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Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together.
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Divide the dough into two equal portions, shape them into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling:
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In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until they become translucent.
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Add the diced carrots and celery and cook for about 5 minutes until they begin to soften.
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Stir in the flour to make a roux. Cook for a few minutes until the mixture turns a light golden brown.
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Slowly whisk in the chicken broth and milk to create a smooth sauce.
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Add the cooked chicken, frozen peas, frozen corn, dried thyme, salt, and pepper. Stir and simmer for a few minutes until the filling thickens. Remove it from the heat.
Assemble the Pie:
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Preheat your oven to 375°F (190°C).
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Roll out one of the pie crust disks on a floured surface to line a 9-inch pie dish.
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Pour the chicken and vegetable filling into the pie crust.
Add the Top Crust:
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Roll out the second pie crust disk to create the top crust. Place it over the filling.
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Trim any excess dough and crimp the edges to seal the pie.
Bake:
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Beat the egg and brush it over the top crust for a beautiful golden finish.
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Cut a few small slits in the top crust to allow steam to escape.
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Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for about 45-50 minutes or until the crust is golden brown and the filling is bubbling.
Cool and Serve:
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Allow the Chicken Pot Pie to cool for a few minutes before slicing and serving. Enjoy your warm and hearty meal on a cold winter night!
