Chicken Pot Pie
Course Main Course
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
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
Prepare the Pie Crust:
In a large bowl, combine the flour and salt.
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.
Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together.
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:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until they become translucent.
Add the diced carrots and celery and cook for about 5 minutes until they begin to soften.
Stir in the flour to make a roux. Cook for a few minutes until the mixture turns a light golden brown.
Slowly whisk in the chicken broth and milk to create a smooth sauce.
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:
Preheat your oven to 375°F (190°C).
Roll out one of the pie crust disks on a floured surface to line a 9-inch pie dish.
Pour the chicken and vegetable filling into the pie crust.
Add the Top Crust:
Roll out the second pie crust disk to create the top crust. Place it over the filling.
Trim any excess dough and crimp the edges to seal the pie.
Beat the egg and brush it over the top crust for a beautiful golden finish.
Cut a few small slits in the top crust to allow steam to escape.
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:
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!