Description
A comforting and hearty Classic Chicken Pot Pie featuring a flaky homemade crust filled with tender poached chicken, fresh vegetables, and a creamy herb-infused sauce, baked to golden perfection.
Ingredients
Scale
Crust
- 3 cups (360 g) all-purpose flour, plus more for surface
- 1 cup (2 sticks) unsalted butter, cut into 1/2″ pieces
- 1 tsp baking powder
- 1 tsp kosher salt
- 1/2 cup ice water
Filling
- 1/2 cup (1 stick) unsalted butter, plus more for dish
- 1 medium yellow onion, finely chopped
- 2 large carrots, peeled and finely chopped
- 3 cloves garlic, finely chopped
- 1/2 cup (60 g) all-purpose flour, plus more for surface
- 3 cups low-sodium chicken broth
- 1/4 cup heavy cream
- 4 (8-oz) boneless, skinless chicken breasts, poached and cut into cubes
- 1 cup frozen peas
- 2 tbsp finely chopped fresh parsley
- 2 tsp finely chopped fresh thyme
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 large egg, lightly beaten (for egg wash)
- Flaky sea salt, for sprinkling
Instructions
- Prepare the Crust: Freeze the all-purpose flour and butter separately for 30 minutes. This chilling helps create a flaky crust.
- Make the Dough: In a large food processor, pulse together the flour, baking powder, and kosher salt until combined. Add the cold butter pieces and pulse until the mixture resembles peas with some larger pieces. While the motor runs, slowly pour in ice water one tablespoon at a time until the dough just comes together and feels moist but not sticky.
- Form and Chill Dough: Turn the dough onto a lightly floured surface, divide it into two balls, and flatten into discs. Cover with plastic wrap and refrigerate for at least 30 minutes up to 3 days.
- Cook the Filling Vegetables: In a large pot over medium heat, melt the butter. Add the chopped onion and carrots and cook, stirring occasionally, until they begin to soften, roughly 10 minutes. Stir in the garlic and cook briefly.
- Add Flour and Broth: Stir in flour and cook while stirring constantly until the mixture turns golden and bubbles, about 3 minutes. Gradually whisk in the chicken broth and bring to a boil. Cook, stirring occasionally, until the sauce thickens, about 5 minutes.
- Complete the Filling: Remove from heat and stir in heavy cream. Add the cubed poached chicken, frozen peas, parsley, thyme, kosher salt, and freshly ground black pepper. Stir to combine and let the filling cool slightly.
- Preheat Oven and Roll Dough: Position a rack in the center of the oven and preheat to 375°F (190°C). On a floured surface, roll out one dough disc into a large 1/4-inch thick round. Transfer to a greased deep 9-inch pie dish.
- Assemble the Pie: Add the cooled filling into the pie crust. Roll out the second dough disc similarly and place it over the filling. Press the edges of top and bottom crusts together. Trim edges, leaving a 1/4″ overhang, fold the excess dough underneath the top crust edge, and crimp to seal firmly.
- Apply Egg Wash and Vent: Brush the top crust with the beaten egg to create a golden finish. Cut 4 small slits in the top crust with a paring knife to allow steam to escape. Sprinkle with flaky sea salt.
- Bake the Pot Pie: Bake in the preheated oven for about 45 minutes, until the crust is golden brown and crisp. Remove from oven and let cool for at least 15 minutes before serving to allow filling to set.
Notes
- For best results, ensure butter and flour are well chilled when making the crust for a flakier texture.
- Poaching chicken breasts before adding to the filling keeps the meat tender and juicy.
- You can substitute fresh peas when in season instead of frozen for a fresher taste.
- Use low-sodium chicken broth to control salt content in the filling.
- Be careful not to overwork the dough to keep the crust tender.
- Letting the pot pie rest after baking helps prevent the filling from being too runny when sliced.
