Description
Homemade chicken pot pie delivers classic comfort with tender chicken, creamy sauce, and flaky pastry nestled in a hearty filling. Warm, satisfying flavors invite you to savor each comforting bite of this timeless American dish.
Ingredients
Scale
Meat and Protein:
- 1 pound cooked chicken breast or thighs, shredded or cubed
Vegetables:
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 1 cup frozen peas
- 1 medium potato, diced (optional)
Pie Crust Ingredients:
- 2 1/2 cups all-purpose flour
- 1 cup (2 sticks) cold unsalted butter, cut into small cubes
- 1/4 to 1/2 cup ice water
- 1 teaspoon salt
Sauce and Seasoning Ingredients:
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk (whole or 2%)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
Egg Wash:
- 1 egg, beaten
Instructions
- Create a flaky pie crust by mixing flour and salt in a large mixing bowl, then incorporate cold butter using a pastry cutter until the texture resembles coarse breadcrumbs.
- Gradually introduce ice water, one tablespoon at a time, gently mixing until the dough just holds together without becoming overly wet.
- Separate the dough into two equal portions, wrap each disk in plastic wrap, and refrigerate for a minimum of 30 minutes to allow the gluten to relax and butter to firm up.
- In a spacious skillet, melt butter over medium heat, then sauté onions, garlic, carrots, and potatoes until they become tender and slightly translucent, approximately 5-7 minutes.
- Sprinkle flour over the vegetables to create a roux, cooking for 1-2 minutes to eliminate raw flour taste and develop a rich, nutty flavor.
- Slowly pour in chicken broth and milk, whisking continuously to prevent lumps and allow the sauce to thicken into a creamy consistency.
- Incorporate shredded chicken, peas, thyme, rosemary, salt, and pepper into the sauce, then remove from heat and let the filling cool slightly.
- Preheat the oven to 400°F (200°C) to ensure proper baking temperature.
- Roll out the first dough disk on a lightly floured surface, carefully transferring it to a 9-inch pie dish, ensuring complete coverage of the bottom and sides.
- Gently pour the prepared chicken and vegetable filling into the pie crust, distributing it evenly.
- Roll out the second dough disk and delicately place it over the filling, sealing the edges by crimping and creating decorative slits to allow steam to escape.
- Brush the top crust with beaten egg to achieve a golden, glossy finish.
- Bake the chicken pot pie for 35-40 minutes, or until the crust turns a rich golden brown and the filling begins to bubble around the edges.
- Allow the pie to rest for 10 minutes after removing from the oven, which helps the filling set and makes serving easier.
Notes
- Chill the pie dough thoroughly to ensure a flaky, tender crust that doesn’t shrink during baking.
- Use very cold butter and handle the dough minimally to maintain those delightful buttery layers.
- Experiment with different protein options like turkey, tofu, or even leftover roasted vegetables for a vegetarian twist.
- Prep ingredients ahead of time to make assembly quick and stress-free, perfect for busy weeknight dinners.
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 430 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 95 mg