Description
A hearty Chicken Pot Pie filled with tender chicken, vegetables, and a flaky crust.
Ingredients
Scale
- For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup cold unsalted butter, cut into cubes
- 1/2 cup cold buttermilk
- 1–2 tablespoons cold water
- 1 large egg, beaten (for egg wash)
- For the Filling:
- 1/4 cup unsalted butter
- 1/3 cup diced onion
- 2 medium carrots, sliced (about 1 cup)
- 1 stalk celery, sliced (about 1/2 cup)
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 1 1/2 teaspoons minced fresh thyme
- 1 tablespoon minced fresh Italian parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 3/4 cups chicken broth
- 1/2 cup heavy cream
- 3 cups shredded cooked chicken or turkey
- 1 cup frozen peas
Instructions
- In a large bowl, combine flour, sugar, and salt. Add the cubed butter and toss to coat.
- Turn the mixture onto a clean surface. Use a rolling pin to flatten the butter into thin sheets, incorporating it into the flour. Use a bench scraper as needed to gather the dough. The mixture should remain flaky.
- Return to the bowl and freeze for 15 minutes.
- Remove from freezer and add buttermilk. Stir with a spoon, then hands, until dough forms. If too dry, add cold water one tablespoon at a time.
- Divide into two disks, wrap in plastic wrap, and refrigerate while preparing the filling.
- In a large skillet over medium-high heat, melt butter.
- Add onion, carrots, celery, and garlic. Cook until tender, stirring occasionally.
- Whisk in flour, salt, pepper, thyme, and parsley.
- Gradually whisk in chicken broth and heavy cream until smooth.
- Simmer over medium-low heat for about 10 minutes, until thickened.
- Stir in shredded chicken (or turkey) and peas. Remove from heat.
- Preheat oven to 400°F (200°C).
- Roll out one dough disk into a 12-inch circle (about 1/4 inch thick). Transfer to a 9-inch pie pan and gently press into place. Trim excess.
- Add the filling evenly into the crust.
- Roll out the second disk and place over the top. Trim excess and crimp edges to seal.
- Cut small slits in the top crust to vent steam. Brush with beaten egg.
- Bake for 45 minutes, or until golden brown.
- Cool for 10 minutes before slicing and serving.
Notes
- Great for using leftover roasted chicken or turkey.
- A pie crust shield can help prevent over-browning on the edges.
- Freezes well before or after baking.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 476 kcal
- Sugar: 3 g
- Sodium: 929 mg
- Fat: 31 g
- Saturated Fat: 18 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 127 mg
Keywords: Chicken Pot Pie, comfort food, pie, chicken recipe