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Chicken Pot Pie Recipe

Chicken Pot Pie Recipe
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★★★★★

5 from 21 reviews

This classic Chicken Pot Pie recipe features a flaky, buttery homemade crust filled with a creamy, savory mixture of chicken, vegetables, and herbs. Perfect for a comforting dinner, the pot pie is baked to golden perfection, combining tender shredded chicken with vibrant peas, carrots, and celery in a rich sauce seasoned with fresh thyme and parsley.

Ingredients

Scale

Pie Crust

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup cold unsalted butter, cut into cubes
  • 1/2 cup cold buttermilk
  • 1–2 tablespoons cold water
  • 1 large egg, beaten (for egg wash)

Filling

  • 1/4 cup unsalted butter
  • 1/3 cup diced onion
  • 2 medium carrots, sliced (about 1 cup)
  • 1 stalk celery, sliced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 1 1/2 teaspoons minced fresh thyme
  • 1 tablespoon minced fresh Italian parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 3/4 cups chicken broth
  • 1/2 cup heavy cream
  • 3 cups shredded chicken or turkey
  • 1 cup frozen peas

Instructions

  1. Make the pie crust: In a large bowl, combine the flour, sugar, and salt. Add the cold, cubed butter, tossing to coat with flour. Using a rolling pin, roll the butter into thin sheets mixing thoroughly with the flour to create a flaky texture. Chill this mixture thoroughly before adding cold buttermilk to bring the dough together. Divide the dough into two disks and chill again to firm up before rolling out.
  2. Prepare the filling: In a large skillet, melt the butter over medium heat. Sauté the diced onion, sliced carrots, celery, and minced garlic until softened and fragrant, about 5-7 minutes. Sprinkle in the flour, salt, black pepper, fresh thyme, and Italian parsley, whisking constantly to form a roux. Gradually add the chicken broth and heavy cream, stirring continuously to create a creamy sauce. Let simmer until it thickens, approximately 5 minutes. Stir in the shredded chicken and frozen peas, cooking until heated through.
  3. Assemble and bake the pot pie: Preheat oven to 400°F (200°C). Roll out one disk of chilled dough and line a 9-inch pie pan evenly. Pour in the prepared filling and spread it smoothly. Roll out the second disk of dough and cover the filling, sealing the edges by pressing with your fingers or a fork to crimp. Brush the top crust with the beaten egg wash to promote browning. Optionally, cut small slits in the top to allow steam to escape. Bake in the preheated oven for 45 minutes or until the crust is a beautiful golden brown and the filling is bubbling. Allow to cool slightly before serving.

Notes

  • For a flakier crust, keep all ingredients and utensils cold throughout the dough preparation.
  • You can substitute leftover cooked turkey or rotisserie chicken for the shredded chicken.
  • Feel free to add additional vegetables such as mushrooms or potatoes for extra flavor and texture.
  • Let the pot pie cool for at least 10 minutes after baking to allow the filling to set and prevent burns.
  • This recipe can be doubled and frozen unbaked for a convenient future meal; thaw completely before baking.

Nutrition

Keywords: chicken pot pie, homemade pie crust, comfort food, savory pie, shredded chicken recipe

Find it online: https://ricoloranz.com/chicken-pot-pie-recipe/