Chicken Pot Pie
Chicken Pot Pie
Course: PieServings
4
servingsPrep time
30
minutesCooking time
2
hoursCalories
500
kcalChilling the Dough (Optional)
30
minutesBaking time
40
minutesCooling
10
minutesChicken Pot Pie is a classic savory dish consisting of a flaky, buttery pie crust filled with a creamy, hearty mixture of chicken, vegetables, and a thick, seasoned sauce. It is a comforting meal that’s perfect for any occasion, especially in colder months.
Ingredients
For the Pie Crust:
2 ½ cups all-purpose flour
1 tsp salt
1 cup unsalted butter, cold and cubed
6-8 tbsp ice water
- For the Filling:
2 cups cooked, shredded chicken
2 tbsp butter
1 small onion, chopped
2 cloves garlic, minced
2 medium carrots, diced
Directions
- Step 1: Make the Pie Crust
In a mixing bowl, combine flour and salt.
Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Add ice water, one tablespoon at a time, and mix until the dough holds together.
Divide the dough into two disks, wrap in plastic wrap, and chill for at least 30 minutes.
- Step 2: Prepare the Filling
In a large pan, melt butter over medium heat.
Add chopped onion, garlic, and carrots. Cook for 5 minutes until softened.
Sprinkle flour over the vegetables and stir for 1 minute to make a roux.
Slowly pour in chicken broth and milk, stirring continuously until thickened.
Add shredded chicken, peas, salt, pepper, and thyme. Stir and remove from heat.
- Step 3: Assemble the Pie
Preheat oven to 400°F (200°C).
Roll out one pie crust and place it into a 9-inch pie dish.
Pour the chicken filling into the crust.
Roll out the second crust and place it over the filling. Trim any excess dough and crimp the edges to seal.
Cut small slits on top for ventilation.
- Step 4: Bake the Pie
Brush the top crust with an egg wash (1 beaten egg + 1 tbsp water).
Bake for 35-40 minutes, or until the crust is golden brown.
Let the pie cool for at least 10 minutes before slicing.
