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Chicken Pot Pie (6 to 8 Servings)

Ingredients

Scale

For the crust

  • 3 cups of all-purpose flour, add extra for the crust’s surface
  • 1 cup of butter, cut into ½ inch pieces
  • 1 teaspoon of baking powder
  • 1 teaspoon of kosher salt
  • ½ cup of ice water (add extra, if necessary)

For the filling

  • 4 chicken breasts, boneless and skinless (or 3 cups of cooked chicken, shredded)
  • ½ cup of butter, add extra for the baking dish
  • kosher salt
  • Black pepper, freshly ground
  • 2 large carrots, peeled and diced
  • 1 medium-sized onion, chopped
  • 3 cloves of garlic, minced
  • ¾ cups of all-purpose flour
  • 3 cups of low-sodium chicken broth
  • ¼ cup of heavy cream
  • 1 cup of frozen peas
  • 2 tablespoons of freshly chopped parsley
  • 2 teaspoons of freshly chopped thyme leaves
  • Egg wash
  • Flaky sea salt

Instructions

Making the dough

  1. Before beginning the crust-making process, place the flour and butter in the freezer for 30 minutes.
  2. Pulse the flour, baking powder, and salt in a large food processor until they become properly mixed. Pulse in the butter until it is pea-sized with some slightly larger chunks.
  3. Add 1 tablespoon of ice water to the feed tube at a time, while the machine is operating, until the dough just comes together and is moist. Make sure the dough is not wet and sticky (test this by squeezing some of the dough with your fingers).
  4. Turn dough out onto a lightly floured surface, divide into two balls, and flatten into two discs (ensure that you avoid or minimize cracks). Refrigerate for at least 30 minutes after wrapping in plastic wrap.

Cooking the chicken

  1. Set the oven to 400 degrees Fahrenheit and preheat.
  2. Butter the inside of a big baking dish and one side of a large piece of parchment paper.
  3. Place the chicken in a baking dish and season it all over with salt and pepper. Place the buttered side of the parchment paper over the chicken and cover completely.
  4. Bake for 30 to 40 minutes, or until chicken is thoroughly done. Allow 10 minutes for the mixture to settle before cutting into cubes.

Start working on the filling

  1. Melt butter in a large pot over medium heat. Cook, stirring occasionally until the onions and carrots begin to soften, about 10 minutes.
  2. Stir in the garlic, then add the flour and cook, stirring constantly, until the flour mixture is brown and bubbling.
  3. Whisk in the chicken broth gradually. Bring the mixture to a boil and cook for 5 minutes, or until it has thickened. In a large mixing bowl, combine the heavy cream, cubed chicken, peas, parsley, and thyme.
  4. Season with salt and pepper to taste.

Assembling the pie

  1. Roll out one disc of dough into a large round shape, approximately ¼-inch thick on a lightly floured board.
  2. Fill a small pie plate with the dough, then top with the filling. Place the second disc of dough on top of the filling and roll it out into a huge round figure, approximately ¼-inch thick. Trim and crimp the edges, then cut slits in the top with a paring knife.
  3. Brush the top of the pie with egg wash and sprinkle some flaky sea salt on it afterward.

Baking the pie

  1. Reduce the heat of the oven to 375°F and bake the pie for 45 minutes, or until the crust is brown.
  2. Allow for at least 15 minutes of cooling time before serving.

This recipe can be made in a total of 1 hour and 45 minutes, including a prep time of 30 minutes. If you’d like more inspiration on how to make chicken pot pie recipes, then check out this video recipe.

  • Author: Bobby

Find it online: https://blogchef.net/how-long-to-cook-chicken-pot-pie/