Description
A comforting and classic chicken pot pie filled with tender chicken and vegetables, all encased in a flaky, buttery homemade crust.
Ingredients
Scale
For the Crust:
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/2 cup celery, chopped
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup cold unsalted butter, cubed
- 6–8 tablespoons ice water
Instructions
1. Prepare the Crust:
- Preheat oven to 425°F (220°C). In a saucepan, melt butter over medium heat. Stir in flour, salt, pepper, and thyme until smooth.
- Gradually whisk in chicken broth and milk. Bring to a boil, then reduce heat and simmer until thickened, about 2 minutes.
- Stir in chicken, carrots, peas, and celery. Pour filling into a 9-inch pie dish.
- For the crust, combine flour and salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Add ice water one tablespoon at a time until dough forms.
- Roll out dough on a floured surface to fit the pie dish. Place over filling, trim and crimp edges. Cut slits in the top for venting.
- Bake for 30-35 minutes until crust is golden brown and filling is bubbly. Let stand 10 minutes before serving.
Notes
You can customize the seasonings to taste.