Homemade Chicken Pot Pie Recipe
**A classic comfort dish with a flaky crust and creamy chicken-vegetable filling.**
Ingredients
For the Crust (Makes 2 crusts):
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup (2 sticks) cold unsalted butter, cubed
- 6-8 tbsp ice water
For the Filling:
- 3 cups cooked chicken (shredded or cubed; rotisserie works well)
- ¼ cup unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced (optional)
- 1 cup diced carrots
- ½ cup diced celery
- ⅓ cup all-purpose flour
- 1 ¾ cups chicken broth
- ⅔ cup milk (or cream for richness)
- 1 cup frozen peas
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt & pepper to taste
- 1 egg (for egg wash)
Instructions
1. Prepare the Crust:
- In a bowl, mix flour and salt. Cut in cold butter until pea-sized crumbs form.
- Add ice water 1 tbsp at a time, mixing until dough comes together.
- Divide into two discs, wrap in plastic, and chill for 30+ minutes.
2. Cook the Filling:
- Melt butter in a skillet. Sauté onion, carrots, and celery until tender (5-7 mins). Add garlic if using.
- Stir in flour to coat veggies, cooking 1-2 mins.
- Slowly whisk in broth and milk. Simmer until thickened (3-5 mins).
- Add chicken, peas, thyme, parsley, salt, and pepper. Remove from heat.
3. Assemble the Pie:
- Preheat oven to 375°F (190°C).
- Roll out one dough disc to line a 9" pie dish. Trim edges.
- Pour filling into crust. Roll out second disc, place over filling, and crimp edges to seal. Cut slits on top.
- Optional: Whisk egg with 1 tbsp water; brush over crust for shine.
4. Bake:
- Bake 45-55 mins, until crust is golden and filling bubbles.
- If edges brown too fast, cover with foil.
5. Serve:
- Let cool 10-15 mins before slicing.
Tips:
- Shortcut: Use store-bought crust or rotisserie chicken.
- Veggies: Swap/add potatoes, mushrooms, or corn.
- Herbs: Fresh thyme/parsley add brightness.
Enjoy your cozy, homemade classic! 🥧
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