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Classic Chicken Pot Pie Recipe

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This classic Chicken Pot Pie recipe features a flaky homemade pie crust filled with a creamy mixture of chicken, vegetables, and fresh herbs. Perfectly browned in the oven for a comforting and hearty meal that serves the whole family.

Ingredients

Pie Crust

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup cold unsalted butter, cut into cubes
  • 1/2 cup cold buttermilk
  • 1-2 tablespoons cold water
  • 1 large egg, beaten (for egg wash)

Filling

  • 1/4 cup unsalted butter
  • 1/3 cup diced onion
  • 2 medium carrots, sliced (about 1 cup)
  • 1 stalk celery, sliced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 1 1/2 teaspoons minced fresh thyme
  • 1 tablespoon minced fresh Italian parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 3/4 cups chicken broth
  • 1/2 cup heavy cream
  • 3 cups shredded chicken or turkey
  • 1 cup frozen peas

Instructions

  1. Make the pie crust: Combine flour, sugar, and salt in a large bowl. Add cubed butter and toss to coat. Dump mixture onto a clean surface and roll the butter into thin sheets with a rolling pin, combining it with flour. Use a bench scraper to bring mixture back into a pile as needed, continuing until the butter is fully incorporated and mixture is flaky. Return mixture to bowl and chill in freezer for 15 minutes.
  2. Form the dough: Remove from freezer and add buttermilk. Stir with a spoon, then use hands to bring mixture into a ball. If too dry, add cold water 1 tablespoon at a time. Divide dough into two disks, wrap in plastic wrap, and chill in fridge while making filling.
  3. Prepare the filling: Heat butter in a large skillet over medium-high heat. Add onions, carrots, celery, and garlic; cook until tender, stirring occasionally. Whisk in flour, salt, pepper, thyme, parsley, chicken broth, and heavy cream until smooth. Simmer over medium-low heat for 10 minutes until thickened. Stir in shredded chicken and frozen peas. Remove from heat and set aside.
  4. Preheat oven: Set oven to 400°F (204°C).
  5. Roll out dough and assemble pie: On a lightly floured surface, roll one dough disk into a 12-inch circle about 1/4 inch thick. Transfer to a 9-inch pie pan, patting smooth and trimming excess dough. Fill with chicken mixture. Roll out the second disk similarly and cover pie, trimming excess and sealing edges by crimping. Cut small slits in the top crust for steam release and brush with beaten egg.
  6. Bake the pot pie: Bake for 45 minutes until crust is golden brown. Use a pie crust shield if desired to protect edges from over-browning. Let cool for 10 minutes before slicing and serving.

Notes

  • Ensure butter and buttermilk are very cold to achieve a flaky crust.
  • You can substitute turkey for chicken if preferred.
  • Use fresh herbs when possible for best flavor, but dried can be substituted at half the quantity.
  • Pie crust can be made ahead and stored in the fridge up to 2 days or frozen for longer storage.
  • Let the pie cool slightly before cutting to help set the filling.

Find it online: https://justsosavory.com/classic-chicken-pot-pie-recipe/