Classic Chicken Pot Pie
Rated 5.0 stars by 1 users
Cuisine
American
Servings
6
Prep Time
20 minutes
Cook Time
35 minutes
Calories
380
Warm up with this comforting Classic Chicken Pot Pie, filled with tender chicken, vegetables, and a creamy sauce, all topped with a flaky pastry crust. This timeless dish is perfect for a cozy family dinner or a special occasion.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 sticks cold unsalted butter, cut into cubes
- 1/2 cup ice water
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups cooked chicken, shredded
- 1 cup frozen peas and carrots
- 1 (9-inch) pie crust, rolled out
For the crust
For the filling
Directions
- Make the crust: In a large bowl, whisk together the flour and salt. Cut in the butter using a pastry cutter or two knives until the mixture resembles coarse crumbs. Stir in the ice water, 1 tablespoon at a time, until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Make the filling: Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds more.
- Sprinkle in the flour and cook for 1 minute. Gradually whisk in the chicken broth, heavy cream, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes, or until the sauce has thickened.
- Stir in the shredded chicken and frozen peas and carrots.
- Preheat the oven to 400 degrees F (200 degrees C).
- On a lightly floured surface, roll out the pie crust to a 12-inch circle. Transfer the crust to a 9-inch pie plate. Pour the filling into the crust.
- Trim the edges of the crust, leaving a 1-inch overhang. Crimp the edges decoratively.
- Bake for 20 minutes, then cover the crust with aluminum foil to prevent overbrowning. Bake for an additional 20-30 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool for 10 minutes before serving.
