Recipe
Classic Chicken Pot Pie
This chicken pot pie uses a flaky pastry crust and a creamy from-scratch filling instead of a baking-mix topping and canned soup. Tender chicken, peas, carrots, celery, onion, and herbs bake under the crust until the filling bubbles and the top turns golden.
Ingredients
For the Pastry Crust | |
|---|---|
1 1⁄2 | cups all-purpose flour |
1⁄2 | teaspoon kosher salt |
1⁄2 | cup unsalted butter, cold, cut into small cubes |
4 -5 | tablespoons ice water |
1 | egg, beaten |
For the Chicken Filling | |
3 | tablespoons unsalted butter |
1⁄2 | cup yellow onion, finely chopped |
1⁄2 | cup carrot, diced |
1⁄2 | cup celery, diced |
2 | cloves garlic, minced |
1⁄4 | cup all-purpose flour |
1 1⁄2 | cups chicken stock |
1⁄2 | cup whole milk |
3⁄4 | teaspoon kosher salt |
1⁄2 | teaspoon black pepper, ground |
1⁄2 | teaspoon dried thyme |
2 | cups chicken, cooked and diced |
3⁄4 | cup pea, frozen |
1⁄4 | cup flat-leaf parsley, chopped |
Instructions
| 1. | Combine the flour and salt for the crust in a medium bowl. |
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| 2. | Cut in the cold butter with a pastry blender or your fingertips until the mixture holds pea-size pieces of butter. |
| 3. | Add 4 tablespoons ice water and stir just until the dough begins to clump, adding the remaining tablespoon only if the dough is dry. |
| 4. | Pat the dough into a disk, wrap it, and chill it for at least 30 minutes. |
| 5. | Heat the oven to 400°F. |
| 6. | Melt the butter for the filling in a large skillet over medium heat. |
| 7. | Add the onion, carrot, celery, and garlic and cook until the vegetables begin to soften, about 6 minutes. |
| 8. | Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute. |
| 9. | Slowly whisk in the chicken stock, then whisk in the milk until the sauce is smooth. |
| 10. | Season with the salt, pepper, and thyme and simmer until the sauce thickens, about 4 minutes. |
| 11. | Stir in the chicken, peas, and parsley, then remove the skillet from the heat. |
| 12. | Spoon the filling into a 9-inch pie dish or 2-quart baking dish. |
| 13. | Roll the chilled dough on a lightly floured surface into a round slightly wider than the dish. |
| 14. | Lay the dough over the filling, trim any long overhang, and crimp the edge against the dish. |
| 15. | Brush the crust with the beaten egg and cut several small vents in the top. |
| 16. | Bake until the crust is deeply golden and the filling is bubbling through the vents, 30 to 35 minutes. |
| 17. | Let the pot pie rest for 10 minutes before serving. |
Published on Aug 02, 2024 by Luminița