Description
A comforting and hearty classic chicken pot pie with a flaky, buttery crust and creamy filling packed with tender chicken and vegetables.
Ingredients
Scale
- For the Filling:
- 1/3 cup (75g) unsalted butter
- 1 cup (120g) finely diced yellow onion (about 1 medium)
- 3/4 cup (90g) finely chopped celery (about 2 stalks)
- 3/4 cup (90g) finely chopped carrots (about 2 medium)
- 1/2 cup (60g) all-purpose flour
- 3 cups (720ml) chicken broth, low sodium
- 1 cup (240ml) whole milk
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/8 teaspoon garlic powder
- 3 cups (about 1 pound) cooked, shredded chicken (from rotisserie or leftover)
- 1 cup (150g) frozen peas (thawed)
- 1/2 cup (75g) frozen corn (thawed)
- For the Crust:
- 2 1/2 cups (300g) all-purpose flour, plus more for rolling
- 1 teaspoon salt
- 1 cup (225g) cold unsalted butter, cut into small cubes
- 1/2 cup (120ml) ice water (more if needed)
- 1 large egg, beaten, for egg wash
Instructions
- Make the filling: In a large pot or Dutch oven over medium heat, melt the butter. Add onion, celery, and carrots; cook until softened, about 5-7 minutes.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute, stirring constantly.
- Slowly pour in the chicken broth and milk, whisking constantly to avoid lumps. Continue whisking until the mixture thickens, about 5 minutes.
- Season with salt, pepper, dried thyme, dried rosemary, and garlic powder. Stir in the shredded chicken, peas, and corn. Simmer for 2-3 minutes, then remove from heat. Set aside to cool slightly.
- Preheat your oven to 400°F (200°C).
- Make the crust: In a large bowl, whisk together flour and salt. Add cold butter cubes and cut in with a pastry cutter or two knives until mixture resembles coarse meal with pea-sized butter pieces.
- Drizzle ice water over the mixture and stir with a fork until dough just comes together. Turn out onto a floured surface and gather into a ball. Divide in half, flatten each into a disk, wrap in plastic wrap, and refrigerate at least 30 minutes.
- On a floured surface, roll out one dough disk to a 12-inch circle (or large enough to fit a 9-inch pie dish). Line the dish with the dough, pressing it gently into the bottom and sides, leaving overhang.
- Pour the chicken filling into the crust, spreading evenly.
- Roll out the second dough disk to a 12-inch circle. Place it over the filling. Press the edges together to seal, then crimp decoratively. Cut several slits in the top crust to allow steam to escape.
- Brush the top crust with beaten egg wash.
- Place the pot pie on a baking sheet (to catch drips) and bake for 35-40 minutes, until the crust is deep golden brown and the filling is bubbling. Let cool for 10 minutes before serving.
- Leftovers: Store in the refrigerator for up to 3 days. Rewarm in a 350°F oven or microwave.
Notes
For a shortcut, use a store-bought double crust or refrigerated pie crusts. You can substitute leftover turkey for chicken, and add any vegetables like green beans or potatoes.
Nutrition
- Calories: 520
- Sugar: 6g
- Fat: 32g
- Carbohydrates: 38g
- Protein: 22g