Chicken Pot Pie Recipe
This homemade chicken pot pie is one of the best comfort food recipes! This chicken pot pie has a flaky and buttery crust, a rich and creamy filling. Follow this easy recipe to learn how to make the best chicken pot pie.
Chicken Pot Pie Recipe
Ingredients
For the crust:
- 3½ cups 440g All-purpose flour
- 1 cup + 1 tbsp 245g Cold butter, cubed (unsalted)
- ½ teaspoon Salt
- 6-8 tablespoons Cold Water
For the filling:
- 1½ 675g Cooked chicken, shredded or cubed
- ½ cup 115g Butter
- 2 Onions chopped
- 3-4 Garlic cloves crushed
- 2 Carrots diced
- ½ cup 60g Flour
- ¾ cup 180ml Heavy cream
- 1¾ cups 420ml Chicken stock
- 1 cup 160g Frozen peas
- 1 tablespoon Thyme
- Salt to taste
- Black pepper to taste
- 3 tablespoons Parsley chopped
- Egg wash
Instructions
- DIRECTIONS
- Make the crust: In a food processor process flour, salt and cold cubed butter. Process until crumbs are formed. Add cold water, process until dough is formed. Do not over mix.
- Divide the dough into two parts (40/60), Shape into balls and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.
- Preheat oven to 400°F (200°C).
- Make the filling: in a large pot over medium heat, melt the butter. Add chopped onions, diced carrots and cook until the carrots are tender, about 5-7 minutes. Add crushed garlic and sauté for 1 minute.
- Stir in flour and cook, whisking constantly until thickens. Gradually whisk in chicken broth and heavy cream. Bring to a simmer and cook until slightly thickens. Add shredded chicken, frozen peas, thyme, salt, pepper and parsley. Cook, stirring, for 3-4 minutes. Remove from heat.
- Assembly: Roll out the bigger part of dough to about 11-12 inch (30cm) in diameter. Lay in a 8-9 inch (20-23cm) pan. Fill with chilled chicken mixture. Brush around the outer edge of the pastry with the beaten egg.
- Roll out the second part of the pastry to about 10-11 inches (25-28cm), place on top of the filling. Trim and then pinch the edges of the crust together. With a small and sharp knife, slice a few small slits in the top crust for steam to escape and brush with the egg wash.
- Bake for 55-60 minutes, or until golden brown. After 30 minutes add a pie crust shield or aluminum foil on top of the pie if the crust is getting brown too quickly.
- Allow to cool for at least 15 minutes before serving.
