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Cozy Classic Chicken Pot Pie Recipe with Easy Flaky Crust

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A comforting classic chicken pot pie featuring a flaky, buttery crust and creamy, savory filling loaded with tender chicken and garden-fresh vegetables. Perfect for cozy dinners and easy enough for any home cook.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works great!)
  • 1 cup carrots, diced
  • 1 cup frozen peas (no need to thaw)
  • 1/2 cup celery, diced
  • 1/3 cup unsalted butter (cold, for richness)
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme (optional)
  • 1 3/4 cups chicken broth (preferably low sodium)
  • 2/3 cup whole milk (can swap for dairy-free milk if needed)
  • 1 1/4 cups all-purpose flour (chilled) for crust
  • 1/4 teaspoon salt (for crust)
  • 1/2 cup unsalted butter, cold and cubed (for crust)
  • 3–4 tablespoons ice water

Instructions

  1. Prepare the crust: In a large bowl, whisk together 1 1/4 cups flour and 1/4 teaspoon salt. Using a pastry cutter or forks, cut in the cold butter cubes until the mixture resembles coarse crumbs with pea-sized bits. Slowly add ice water, a tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking. Flatten into a disc, wrap in plastic, and chill for at least 30 minutes.
  2. Cook the filling vegetables: In a medium saucepan over medium heat, melt 1/3 cup butter. Add diced carrots and celery, sauté for about 5 minutes until slightly softened. Add peas and cook another 2 minutes until tender but with some bite.
  3. Make the sauce: Sprinkle the flour over the veggies, stirring constantly for 2 minutes to cook out the raw taste. Slowly whisk in chicken broth and milk, stirring until the mixture thickens and bubbles gently. Season with salt, pepper, and thyme. If the sauce is too thick, add a splash more broth. Remove from heat.
  4. Add chicken: Stir the shredded chicken into the sauce until well combined. Taste and adjust seasoning if needed.
  5. Roll out the crust: On a lightly floured surface, roll the chilled dough into a 12-inch circle, about 1/8 inch thick. Carefully transfer the dough onto your pie dish, pressing gently to fit. Trim excess dough leaving about 1/2 inch overhang.
  6. Fill and seal: Pour the chicken filling into the crust-lined pie dish. Fold the extra dough edges over the filling, pinching to seal. Crimp the edges decoratively if desired. Cut a few slits in the top crust to allow steam to escape.
  7. Bake: Preheat oven to 425°F (220°C). Place pie on a baking sheet to catch drips. Bake for 30-35 minutes, or until crust is golden and filling is bubbly. If the crust browns too quickly, loosely tent with foil.
  8. Rest and serve: Let the pot pie rest for 10-15 minutes before serving so the filling can set, making cutting easier and less messy.

Notes

Keep butter and water cold for a flaky crust. Avoid overmixing dough to prevent toughness. Cook veggies until tender but still with some bite. Use a thickened sauce to avoid watery filling. Seal edges well to prevent leaks. Rest pie before serving to set filling. For crispier crust, broil for 5 minutes at the end, watching closely.

Nutrition

Keywords: chicken pot pie, flaky crust, comfort food, easy chicken pot pie, classic pot pie, homemade pie crust, creamy chicken filling

Find it online: https://bitefuljoy.com/cozy-classic-chicken-pot-pie-recipe-with-easy-flaky-crust/