Description
This Classic Chicken Pot Pie recipe features a flaky homemade crust filled with a creamy, savory mixture of poached chicken, tender carrots, peas, and aromatic herbs. Perfectly baked to golden perfection, it offers a comforting and hearty meal ideal for family dinners or special occasions.
Ingredients
Scale
Crust
- 3 cups (360 g) all-purpose flour, plus more for surface
- 1 cup (2 sticks) unsalted butter, cut into 1/2″ pieces
- 1 tsp baking powder
- 1 tsp kosher salt
Filling
- 1/2 cup (1 stick) unsalted butter, plus more for dish
- 1 medium yellow onion, finely chopped
- 2 large carrots, peeled, finely chopped
- Kosher salt, to taste
- 3 cloves garlic, finely chopped
- 1/2 cup (60 g) all-purpose flour, plus more for surface
- 3 cups low-sodium chicken broth
- 1/4 cup heavy cream
- 4 (8-oz) boneless, skinless chicken breasts, poached, cut into cubes
- 1 cup frozen peas
- 2 Tbsp chopped fresh parsley
- 2 tsp chopped fresh thyme leaves
- Freshly ground black pepper, to taste
- 1 large egg, lightly beaten
- Flaky sea salt, for sprinkling
Instructions
- Freeze flour and butter: Place the flour and butter separately in the freezer for at least 30 minutes to chill, which helps achieve a flaky crust.
- Prepare crust dough: In a large food processor, pulse together the flour, baking powder, and kosher salt until combined. Add the chilled butter and pulse until the mixture has pea-sized and slightly larger chunks of butter. With the motor running, slowly add ice water, one tablespoon at a time, until the dough just comes together and is moist but not sticky when squeezed.
- Form and chill dough: Turn the dough onto a floured surface and divide into two balls. Flatten each ball into a disc, cover with plastic wrap, and refrigerate for at least 30 minutes or up to 3 days.
- Cook vegetables and make roux: Melt butter in a large pot over medium heat. Add chopped onions and carrots, cooking and stirring occasionally until softened, about 10 minutes. Add garlic and stir for one minute. Then, stir in flour and cook, stirring constantly, until golden and bubbling, about 3 minutes.
- Add broth and thicken filling: Gradually whisk in chicken broth and bring to a boil. Cook, stirring occasionally, until the mixture thickens, about 5 minutes.
- Finish filling: Remove from heat. Stir in heavy cream, then fold in cubed chicken, peas, parsley, and thyme. Season with kosher salt and freshly ground black pepper. Allow the filling to cool.
- Preheat oven and roll dough: Preheat your oven to 375°F and arrange the oven rack in the center. On a floured surface, roll out one dough disc into a large 1/4-inch thick circle and transfer to a deep 9-inch pie dish.
- Assemble the pie: Pour the cooled filling into the crust. Roll out the second dough disc into a similar size round and place it over the filling. Press the edges of the top and bottom crusts together, trim excess dough leaving a 1/4-inch overhang, then fold the excess under and crimp to seal.
- Add egg wash and vents: Brush the top crust with the beaten egg. Use a paring knife to cut four small slits in the top crust to allow steam to escape. Sprinkle flaky sea salt over the crust.
- Bake and cool: Bake the pot pie for about 45 minutes or until the crust is golden brown. Remove from oven and let it cool for at least 15 minutes before serving to allow filling to set.
Notes
- Chilling the flour and butter separately before making the dough helps to create a flaky crust.
- Poaching the chicken breasts gently ensures the chicken stays tender and moist for the filling.
- Make sure not to overwork the dough to avoid tough crust.
- Letting the pie cool before serving is important to set the filling and avoid burns from hot filling.
- Use low-sodium chicken broth to better control the saltiness of the pie.
- Fresh herbs like parsley and thyme add bright flavors but can be adjusted based on availability.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 520
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg
