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Comforting Chicken Pot Pie Recipe with Easy Buttery Flaky Crust

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A warm, hearty chicken pot pie with a buttery flaky crust and creamy vegetable filling, perfect for cozy dinners and family meals.

Ingredients

  • All-purpose flour – 2 1/2 cups (312 g), plus extra for dusting
  • Unsalted butter – 1 cup (2 sticks, 226 g), cold and cubed
  • Salt – 1 tsp
  • Ice water – 6 to 8 tbsp, divided
  • Cooked chicken breast or thighs – 3 cups, shredded or chopped
  • Carrots – 1 cup, diced
  • Frozen peas – 1 cup
  • Celery – 1 cup, diced
  • Onion – 1 medium, finely chopped
  • Garlic – 2 cloves, minced
  • Unsalted butter – 4 tbsp
  • All-purpose flour – 1/3 cup (43 g), for thickening
  • Chicken broth – 2 cups (480 ml), preferably low sodium
  • Whole milk – 1 cup (240 ml), or half-and-half
  • Fresh thyme – 1 tsp, chopped (optional)
  • Salt and pepper – to taste
  • Optional: Frozen pearl onions – 1/2 cup
  • Optional: Fresh parsley – chopped, for garnish

Instructions

  1. In a large bowl, whisk together 2 1/2 cups flour and 1 tsp salt. Add cold, cubed butter and cut into flour using a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized bits.
  2. Gradually drizzle in 6 tbsp ice water, stirring gently. Add more water if needed until dough just comes together. Divide dough in half, shape into discs, wrap in plastic, and chill for at least 30 minutes.
  3. In a large saucepan over medium heat, melt 4 tbsp butter. Add diced onion, carrots, and celery; sauté 5-7 minutes until softened. Stir in minced garlic and cook 1 minute more.
  4. Sprinkle 1/3 cup flour over veggies and stir well. Cook 2 minutes to remove raw flour taste.
  5. Slowly pour in 2 cups chicken broth and 1 cup milk, whisking constantly. Simmer until thickened, about 5 minutes. Season with salt, pepper, and thyme.
  6. Stir in shredded chicken and frozen peas (and pearl onions if using). Cook 2-3 minutes until heated through. Remove from heat.
  7. Preheat oven to 400°F (200°C). Roll out one dough disc on floured surface into 12-inch circle. Transfer to pie dish, pressing gently into corners.
  8. Pour chicken mixture into crust-lined dish, spreading evenly.
  9. Roll out second dough disc to same size. Place over filling, trim excess, pinch edges to seal. Cut slits in top crust for steam.
  10. Place pie on baking sheet and bake 35-40 minutes until crust is golden and filling bubbly. Cover edges with foil if browning too fast.
  11. Let pot pie cool 10 minutes before serving.

Notes

Keep butter cold and work quickly for flaky crust. Chill dough before rolling to prevent shrinkage. Use a baking sheet under pie to catch drips. Cut slits in top crust to allow steam escape. Patch dough tears with flour and water. Adjust filling thickness by adding more flour if too runny.

Nutrition

Keywords: chicken pot pie, comfort food, flaky crust, easy dinner, homemade pie, creamy filling, cozy meal

Find it online: https://twirltaste.com/comforting-chicken-pot-pie-recipe-with-easy-buttery-flaky-crust/