chicken pot pie recipe

 

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:

  1. 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.
  1. 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.
  1. 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!

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