Best Homemade Chicken Pot Pie

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Ingredients:

For the Pie Crust:

– 2 1/2 cups all-purpose flour

– 1 cup (2 sticks) unsalted butter, cold and cubed

– 1 teaspoon salt

– 1 teaspoon granulated sugar

– 6-8 tablespoons ice water

For the Filling:

– 2 tablespoons unsalted butter

– 1 onion, chopped

– 2 carrots, diced

– 2 stalks celery, diced

– 2 cloves garlic, minced

– 1/4 cup all-purpose flour

– 2 cups chicken broth

– 1 cup whole milk

– 2 cups cooked chicken, diced

– 1 cup frozen peas

– 1 teaspoon dried thyme

– Salt and pepper to taste

Directions:

  1. To make the pie crust, in a large mixing bowl, combine the flour, salt, and sugar. Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
  2. Gradually add the ice water, 1 tablespoon at a time, and mix until the dough comes together. Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
  3. Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish.
  4. In a large skillet, melt the butter over medium heat. Add the chopped onion, diced carrots, diced celery, and minced garlic. Cook until the vegetables are softened, about 5-7 minutes.
  5. Sprinkle the flour over the cooked vegetables and stir to coat. Cook for an additional 1-2 minutes.
  6. Slowly pour in the chicken broth and whole milk, stirring constantly, until the mixture thickens.
  7. Add the diced chicken, frozen peas, dried thyme, salt, and pepper. Stir until well combined. Remove from heat.
  8. Roll out one of the chilled pie crust disks on a lightly floured surface to fit the bottom of the prepared pie dish. Place it in the dish.
  9. Pour the chicken filling into the pie crust.
  10. Roll out the second pie crust disk and place it over the filling. Trim any excess crust and crimp the edges to seal.
  11. Cut a few slits in the top crust to allow steam to escape.
  12. Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
  13. Let the chicken pot pie cool for a few minutes before serving.

Prep Time: 30 minutes | Cooking Time: 45-50 minutes | Total Time: 1 hour 30 minutes

Kcal: Approximately 400 kcal per serving | Servings: Makes about 8 servings

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