Homestyle Chicken Pot Pie with Flaky Crust -

Chicken Pot Pie is a timeless classic that has warmed hearts and filled bellies for generations. This dish embodies the essence of comfort food, offering a delightful combination of tender chicken, vibrant vegetables, and a creamy sauce enveloped in a flaky, golden crust. Whether enjoyed on a chilly evening or served at a family gathering, its rich flavors and hearty filling make it a beloved favorite across many households.

Homestyle Chicken Pot Pie with Flaky Crust

Discover the heartwarming joy of homemade Chicken Pot Pie with this timeless recipe. Packed with tender chicken, vibrant vegetables, and a creamy sauce, all encased in a flaky crust, this dish is perfect for chilly evenings and family gatherings. Dive into our comprehensive guide that walks you through selecting quality ingredients, crafting a delicious filling, and mastering the art of the perfect crust. Create lasting memories around the dinner table with this comforting favorite that will warm your heart and your home.

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Ingredients

For the Filling:

1 pound boneless, skinless chicken breasts, cubed

1 cup carrots, diced

1 cup frozen peas

1 cup potatoes, diced (Yukon Gold or Russet)

1 cup celery, diced

1 medium onion, chopped

3 cloves garlic, minced

4 tablespoons unsalted butter

1/3 cup all-purpose flour

3 cups chicken broth

1/2 cup heavy cream

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

For the Flaky Crust:

2 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

1 cup unsalted butter, cold and cubed

6-8 tablespoons ice water

1 egg, for egg wash (optional)

Instructions

Prepare the Chicken Filling:

- In a large pot, melt the butter over medium heat. Add the onion and garlic, sautéing until translucent.

- Add the cubed chicken and cook until browned on all sides.

- Stir in the carrots, celery, and potatoes; cook for about 5 minutes.

- Sprinkle the flour over the chicken and vegetables, stirring well to coat. Cook for an additional 2 minutes to remove the raw flour taste.

- Gradually whisk in the chicken broth and add the cream. Bring to a simmer, allowing the mixture to thicken (about 5-7 minutes).

- Stir in the frozen peas, thyme, rosemary, salt, and pepper. Remove from heat and let it cool slightly while you prepare the crust.

Make the Flaky Crust:

- In a large mixing bowl, combine the flour, salt, and sugar. Add the cold cubed butter and, using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs.

- Gradually add the ice water, one tablespoon at a time, mixing until the dough just holds together without being sticky. Do not overwork the dough.

- Divide the dough in half, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Assemble the Pot Pie:

- Preheat your oven to 425°F (220°C).

- On a floured surface, roll out one disk of dough to fit your pie dish. Place the rolled dough in the dish, pressing gently to fit.

- Pour the cooled chicken filling into the pie crust.

- Roll out the second disk of dough and place it over the filling. Seal and crimp the edges, making slits on the top crust for steam to escape.

- If desired, brush the top with beaten egg for a golden finish.

Bake:

- Bake the pot pie in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.

- Allow the pot pie to cool for about 10 minutes before serving.

Prep Time, Total Time, Servings: 40 minutes | 1 hour 10 minutes | 6 servings