Homestyle Chicken Pot Pie with Flaky Crust

- 2 cups cooked chicken, shredded or diced - 1 cup carrots, diced - 1 cup peas (fresh or frozen) - 1 cup celery, diced - 1/2 cup onion, finely chopped - 1/3 cup all-purpose flour - 1/4 cup unsalted butter - 2 cups chicken broth - 1 cup milk - 1 teaspoon dried thyme - Salt and pepper to taste

Homestyle Chicken Pot Pie with Flaky Crust

Discover the heartwarming nostalgia of homemade chicken pot pie with our comforting recipe. This classic dish features tender chicken, vibrant vegetables, and a savory, creamy filling all wrapped in a flaky crust. Whether you're hosting a family gathering or enjoying a quiet night at home, this step-by-step guide will help you create a delicious pot pie that’s sure to warm your soul. Embrace the joy of cooking and savor every delightful bite!

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Ingredients

For the Filling:

2 cups cooked chicken, shredded or diced

1 cup carrots, diced

1 cup frozen peas

1 cup yellow potatoes, diced

1 cup onion, chopped

2 cloves garlic, minced

1/2 cup celery, diced

1/3 cup all-purpose flour

2 cups chicken broth

1 cup milk

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

2 tablespoons olive oil or butter

For the Flaky Crust:

2 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

1 cup cold unsalted butter, cubed

6-8 tablespoons ice water

1 egg (for egg wash)

Instructions

Prepare the Crust:

- In a large mixing bowl, combine 2 1/2 cups flour, salt, and sugar.

- Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

- Gradually add ice water, one tablespoon at a time, mixing until the dough holds together. Avoid overworking the dough.

- Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour.

Make the Filling:

- In a large skillet, heat olive oil or butter over medium heat. Add onions, celery, carrots, and garlic. Cook until softened, about 5-7 minutes.

- Sprinkle in the flour and stir to combine, cooking for another minute.

- Gradually whisk in the chicken broth and milk, ensuring there are no lumps. Bring to a gentle simmer.

- Add the shredded chicken, peas, thyme, rosemary, salt, and pepper. Stir until thickened, about 5-10 minutes. Remove from heat and set aside to cool.

Assemble the Pot Pie:

- Preheat your oven to 425°F (220°C).

- Roll out one disk of dough on a floured surface to fit a 9-inch pie dish. Place the crust in the dish and trim the edges.

- Pour the cooled chicken filling into the crust.

- Roll out the second disk of dough for the top crust. Place it over the filling, sealing the edges by pinching them together. Cut a few slits in the top for steam to escape.

Bake:

- Brush the top crust with a beaten egg for a golden finish.

- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.

- Let the pie cool for 10 minutes before slicing. Serve hot and enjoy!

Prep Time, Total Time, Servings: 30 min | 1 hr 15 min | 6 servings