Description
The ultimate comfort food makeover! This Chicken Pot Pie with its golden, flaky crust and creamy filling will make you forget all about those sad frozen versions forever.
Ingredients
Scale
- 2½ cups (310g) all-purpose flour
- 1 cup (226g) cold unsalted butter, cubed
- 1 teaspoon salt
- 1 teaspoon sugar
- ¼–½ cup (60-120ml) ice-cold water
- 4 tablespoons (56g) unsalted butter
- 1 medium onion, diced (about 1 cup)
- 2 carrots, peeled and diced (about 1 cup)
- 2 celery stalks, diced (about ¾ cup)
- 3 cloves garlic, minced
- ⅓ cup (42g) all-purpose flour
- 2 cups (475ml) chicken broth
- ½ cup (120ml) heavy cream
- 3 cups cooked chicken, shredded or cubed
- 1 cup frozen peas
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- 1 egg beaten with 1 tablespoon water (for egg wash)
Instructions
- In a large bowl, whisk together flour, salt, and sugar. Add cold butter and work into flour until mixture resembles coarse crumbs with some pea-sized pieces. Add ice water gradually until dough forms. Divide into two discs, wrap, and refrigerate for at least 1 hour.
- Melt butter in a large saucepan over medium heat. Add onions, carrots, and celery, cooking until softened (5-7 minutes). Add garlic and cook 30 seconds more. Sprinkle flour over vegetables and cook 1-2 minutes, stirring constantly.
- Gradually whisk in chicken broth until smooth. Bring to a simmer, then stir in heavy cream. Simmer 3-4 minutes until thickened. Season with salt and pepper.
- Fold in chicken, peas, thyme, and parsley. Remove from heat and let cool slightly.
- Preheat oven to 375°F (190°C). Roll out one disc of dough to a 12-inch circle and transfer to a 9-inch pie dish. Pour in filling.
- Roll out second disc and place over filling. Trim excess dough, leaving 1-inch overhang. Fold under and crimp edges. Cut slits in top crust and brush with egg wash.
- Bake for 45-50 minutes until crust is golden and filling is bubbling. Let rest 15-20 minutes before serving.