Chicken Pot Pie Recipe
An iron skillet filled with a golden brown pastry shell that's stuffed with piping hot chicken, fresh vegetables and a rich cream sauce.
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Ingredients
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Pastry Shell
Filling
Method
Pastry Shell Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Cut in the unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- 2
Add Ice Water
Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Do not overwork the dough.
- 3
Chill the Dough
Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Filling Preparation
- 4
Sauté Vegetables
In a large skillet over medium heat, add a tablespoon of oil and sauté the chopped onion, diced carrots, and diced celery until softened, about 5-7 minutes.
- 5
Add Garlic and Peas
Stir in the minced garlic and frozen peas, cooking for another 2 minutes.
- 6
Prepare Cream Sauce
Pour in the chicken broth and bring to a simmer. In a small bowl, mix cornstarch with water until smooth, then stir this mixture into the skillet to thicken the sauce.
- 7
Add Chicken and Seasonings
Stir in the shredded chicken, heavy cream, thyme, salt, and black pepper. Heat through and remove from heat.
Assemble and Bake
- 8
Preheat Oven
Preheat your oven to 425°F (220°C).
- 9
- 10
Add Filling
Pour the chicken filling into the skillet over the dough.
- 11
Top with Second Dough Layer
Roll out the second disc of dough and place it over the filling. Seal the edges by crimping with your fingers or a fork. Cut a few slits in the top to allow steam to escape.
- 12
Bake
Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
- 13
