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Homemade Chicken Pot Pie

Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 7
Author Susan Wade

Ingredients

For the Crust

  • 1 tsp baking-powder
  • ½ c. ice-water (or more, if needed)
  • 1 c. butter, cut-into ½" pieces
  • 1 tsp kosher-salt
  • 3 c. all-purpose-flour, plus more for surface

For the Filling

  • 4 boneless-skinless chicken-breasts (or 3 cups shredded cooked-chicken)
  • Freshly-ground black-pepper
  • 3 cloves garlic, minced
  • Egg wash
  • 2 large carrots, peeled & diced
  • 1 medium onion, chopped
  • ¾ c. all-purpose-flour
  • 3 c. low-sodium chicken-broth
  • ½ c. butter, plus more for baking-dish
  • 1 c. frozen peas
  • kosher-salt
  • 2 tsp freshly-chopped thyme leaves
  • 2 tbsp freshly-chopped parsley
  • ¼ c. heavy-cream
  • Flaky sea-salt

Instructions

  • Make dough: Put butter & butter to deep freezer for 30minutes prior to beginning crust procedure. In a large food-processor, pulse flour, baking-powder & salt until blended. Add butter & pulse before pea-sized plus a few slightly bigger pieces shape. With the machine-running, add ice water to feed , 1 tbsp at a time, until dough only come together & can be moist but not wet and tacky (try by squeezing a pair together with your fingers).
  • Turn dough on a lightly floured-surface, shape into two balls & split into two discs (ensuring you will find no/minimal -cracks). Cover with plastic wrap & refrigerate for a minimum of 30minutes.
  • Cook-chicken: Preheat oven to 400°F. Grease a large baking dish with grease & butter a single side of a massive part of parchment using butter. Season chicken all over with salt & pepper then place in baking dish. Place 1 side of parchment paper , in order that chicken is totally covered. Bake until chicken is cooked through, 30-40minutes. Let reset 10minutes before cutting into cubes.
  • Meanwhile, begin filling: In a large-pot over moderate-heat, melt butter. Add carrots & onions and cook till veggies have begun to soften, about 10minutes. Stir in garlic, then stir in flour and cook until the bread mixture is golden and starting to bubble. Bring mixture to a boil and cook until thickened, about 5minutes. Stir in heavy-cream, cubed-chicken, peas, parsley and thyme. Season mixture with salt & pepper.
  • Assemble pie: onto a lightly floured surface, roll one disk of dough into a large circular about ¼" thick. Put into a shallow pie dish and then add filling. Roll out second disk of dough to a large circular about ¼" thick & place on top of filling. Brush with egg wash and sprinkle with darkened sea-salt.
  • Reduce heat to 375°F & bake pie until crust is golden, about 45minutes. Let cool for 15minutes prior to serving.