Ingredients:
For the pie crust:
- 2 1/2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- 1 teaspoon salt
- 6-8 tablespoons ice water
For the filling:
- 2 tablespoons unsalted butter
- 1 onion, chopped
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk or heavy cream
- 2 cups cooked chicken, diced or shredded
- 1 cup frozen peas
- Salt and pepper, to taste
- 1 tablespoon chopped fresh parsley (optional)
Instructions:
- Prepare the Pie Crust:
- In a large mixing bowl, combine the flour and salt. Add the cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together.
- Divide the dough in half, shape each half into a disc, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Filling:
- Preheat your oven to 375°F (190°C).
- In a large skillet, melt the butter over medium heat. Add the chopped onion, carrots, and celery, and cook until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic and cook for an additional minute.
- Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually pour in the chicken broth and milk or cream, stirring constantly, until the mixture thickens and comes to a simmer.
- Stir in the cooked chicken, frozen peas, chopped parsley (if using), and season with salt and pepper to taste. Remove the skillet from heat and set aside.
- Assemble and Bake the Pie:
- Roll out one of the chilled pie crusts on a floured surface to fit your pie dish. Place the rolled-out crust into the bottom of a 9-inch pie dish.
- Pour the chicken filling into the pie crust.
- Roll out the second pie crust and place it over the top of the filling. Trim any excess crust and crimp the edges to seal.
- Cut a few slits in the top crust to allow steam to escape during baking.
- Optional: Brush the top crust with beaten egg for a shiny finish.
- Place the pie dish on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
- Allow the chicken pot pie to cool for a few minutes before serving. Enjoy!
- This classic chicken pot pie is comforting, flavorful, and perfect for a cozy family dinner. Feel free to customize the filling with your favorite vegetables and herbs!