Chicken Pot Pie

Chicken Pot Pie

Servings: 6 | Prep & Cook: 2 hours

Crust Ingredients

• 2½ cups all-purpose flour
• 1 tsp fine sea salt
• 1 tsp granulated sugar
• 1 cup salted butter, chilled and cubed
• ½ cup ice water
• 1 egg + 1 tsp water (for egg wash)

Filling Ingredients

• 3-4 cups shredded/diced chicken (cooked)
• 1 cup carrots, chopped
• 1 cup frozen corn
• 1 cup frozen peas
• ⅓ cup unsalted butter
• ½ yellow onion, minced
• 1 stick celery, sliced
• 2 cloves garlic, minced
• ⅓ cup all-purpose flour
• ¾ tsp salt
• ¼ tsp black pepper
• 1 tsp fresh thyme
• 1¾ cups chicken broth
• ⅔ cup heavy cream

Directions — Crust

1. Mix flour, sugar, and salt in a large bowl or food processor.
2. Add cold cubed butter and cut in with a pastry cutter until pea-sized (or pulse in food processor).
3. Add ice water a few tablespoons at a time, stirring gently until dough just comes together.
4. Form into two balls, wrap in plastic, and refrigerate for 1 hour.

Directions — Filling & Assembly

1. Preheat oven to 425°F.
2. Boil carrots, corn, and peas in water until tender (about 15 minutes), then drain.
3. Combine vegetables and chicken in a bowl.
4. In a large pot, melt butter and cook onions, celery, and garlic until soft (about 3 minutes).
5. Add flour, salt, pepper, and thyme. Stir for 30 seconds.
6. Slowly pour in broth and cream, stirring until sauce thickens.
7. Mix chicken and vegetables into the sauce.
8. Roll out one dough ball and place in pie dish. Pour in filling.
9. Roll out second dough ball and place over top. Pinch edges to seal.
10. Cut several slits in top crust. Brush with egg wash.
11. Bake for 30 minutes until golden brown.
12. Let cool for 10 minutes before serving.

Prep Tips

• Can use rotisserie chicken to save time on cooking/shredding
• Make the crust ahead and refrigerate up to 2 days
• Leftover pot pie can be turned into soup — see Chicken Pot Pie Soup