Chicken Pot Pie Recipe
A comforting pot pie filled with chicken and vegetables.
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Ingredients
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Filling
Crust
Method
Filling Preparation
- 1
- 2
Make the Sauce
Sprinkle the flour over the sautéed vegetables and stir well to combine. Gradually pour in the chicken broth and milk, stirring constantly until the mixture thickens, about 3-5 minutes.
- 3
Combine Ingredients
Add the shredded chicken, frozen peas, salt, black pepper, thyme, and rosemary to the skillet. Stir well and let it simmer for an additional 5 minutes. Remove from heat and let cool slightly.
Crust Preparation
- 4
Prepare Dough
In a large bowl, combine 2.5 cups of flour and 0.5 teaspoons of salt. Cut in the chilled, cubed butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together.
- 5
Chill Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
Assembly and Baking
- 6
Preheat Oven
Preheat your oven to 425°F (220°C).
- 7
- 8
Add Filling
Pour the chicken and vegetable filling into the prepared crust, spreading it evenly.
- 9
Top with Crust
Roll out the remaining dough and place it over the filling. Trim and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
- 10
Bake
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown. Let it cool for 10 minutes before serving.
