"Made with a savory flaky pie crust filled with creamy chicken and vegetables."
Chicken Pot Pie
5
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Prep time 1hr
Cook time 40mins
Serves or Makes: 8
Recipe Card
ingredients
- 3 cups cooked chicken, shredded
- 1/3 cup butter, unsalted
- 1 medium yellow onion, chopped
- 2 medium carrots, sliced
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 3 cloves garlic, minced
- 1/4 cup all purpose flour
- 1 3/4 cup stock, vegetable or chicken
- 1/2 cup heavy cream
- 2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 fresh parsley, chopped
- 1 egg, for egg wash
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1/2 tablespoon granulated sugar
- 1/2 teaspoon salt
- 6 ounces cold unsalted butter, cut into 1 tbsp pieces
- 6 1/2 tablespoons cold water
Method
Step 1
Place flour, sugar, and salt into the bowl of a food processor and pulse a few times to combine. Add the cold diced butter and pulse the mixture until it resembles a coarse meal. You can also use a pastry cutter for it.
Step 2
Add 6-7 Tbsp of cold water and pulse until it clumps. Transfer dough to a clean work surface, and gather dough together into a ball. Divide dough in half and flatten to form 2 disks. Cover the dough discs in plastic wrap and let cool in the fridge while preparing the filling.
Step 3
Heat oven to 475°F.
Step 4
Melt butter in a large pan, add onions and carrots and saute for 5 minutes over medium heat until soft.
Step 5
Add sliced celery and cook for 5 more minutes.
Step 6
Add 1/4 cup flour and cook, constantly stirring, for 2 minutes. Add chicken broth and heavy cream. Bring to a simmer and cook for 1 minute.
Step 7
Add shredded cooked chicken, frozen peas, corn, 2 tsp salt, 1/4 tsp black pepper, and 1/4 cup parsley. Stir to combine, then remove from heat.
Step 8
Roll 1 chilled pie crust disk into a large circle to cover the 9-inch baking dish.
Step 9
Spoon the filling into the crust.
Step 10
Roll the second part of the dough and cover the pie. Pinch the edges and cut slits in several places.
Step 11
Brush the top with a beaten egg.
Step 12
Bake at 425˚F for 30-40 minutes or until the top is golden brown. If the edges are browning too fast, you can cover them with aluminum foil.
Step 13
Cool slightly before serving.