Chicken Pot Pie Recipe

Classic Chicken Pot Pie Recipe

This recipe makes a delicious and hearty chicken pot pie, perfect for a comforting meal. You can use leftover cooked chicken or poach your own chicken breasts for the filling.

Ingredients:

• For the crust (you can also use a store-bought pie crust):
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cubed
  • ¼ – ½ cup ice cold water
• For the filling:
  • 1 ½ pounds boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup frozen peas
  • ½ cup chopped fresh parsley
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • Salt to taste
• Egg wash (optional):
  • 1 egg yolk
  • 1 tablespoon milk

Cooking Guide:

1. Make the crust (if using homemade):
   • In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
   • Slowly add ice water, a tablespoon at a time, until the dough just comes together. Be careful not to overmix.
   • Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Cook the chicken (if using raw chicken breasts):
   • In a large pot, cover chicken breasts with water and bring to a boil. Reduce heat and simmer for 10-15 minutes, or until cooked through. Remove chicken from pot and let cool slightly. Shred the chicken with two forks.
3. Prepare the filling:
   • Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook for 5-7 minutes, or until softened. Stir in garlic and cook for another minute.
   • Sprinkle flour over the vegetables and cook for 1 minute more.
   • Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes, or until thickened.
   • Stir in shredded chicken, peas, parsley, thyme, pepper, and salt to taste.
4. Preheat oven to 400°F (200°C).
5. Assemble the pie:
   • On a lightly floured surface, roll out half of the dough to a 12-inch circle. Place it in a 9-inch pie dish.
   • Pour the chicken filling into the pie crust.
   • Roll out the remaining dough and place it over the filling. Crimp the edges to seal.
   • Brush the top crust with egg wash (optional) for a golden brown crust.
   • Cut slits in the top crust for venting.
6. Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
7. Let cool for at least 15 minutes before serving.

Tips:

• You can use leftover roasted chicken or turkey for the filling.
• For a richer flavor, substitute heavy cream for some of the chicken broth in the filling.
• Add other vegetables to the filling, such as corn, green beans, or mushrooms.
• If you don’t have time to make your own crust, you can use a store-bought pie crust.
• For a decorative touch, cut out shapes from the top crust before baking.
• Serve the chicken pot pie with a side salad or mashed potatoes.