Chicken Pot Pie Recipe
flaky, buttery crust, roasted chicken, mushrooms, peas, carrots & onions, creamy chicken gravy
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Make the Dough
In a large bowl, combine 2.5 cups of all-purpose flour and 1 tsp of salt. Add 1 cup of cold, cubed unsalted butter and mix until the mixture resembles coarse crumbs.
- 2
Add Water
Gradually add 6 tablespoons of ice water, mixing until the dough holds together. Avoid overworking the dough. Divide it into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
Filling Preparation
- 3
- 4
Make the Gravy
Sprinkle 0.5 cup of all-purpose flour over the sautéed vegetables and stir to coat. Cook for 1-2 minutes, then gradually whisk in 2 cups of chicken broth, stirring continuously until the mixture thickens.
- 5
Add Cream and Seasoning
Stir in 0.5 cups of heavy cream, 2 cups of shredded roasted chicken, 1 cup of frozen peas, 0.5 tsp of salt, 0.5 tsp of black pepper, 1 tsp of dried thyme, and 2 tablespoons of chopped parsley. Cook for an additional 2-3 minutes until heated through.
Assembly and Baking
- 6
Preheat Oven
Preheat your oven to 425°F (220°C).
- 7
- 8
Top with Second Crust
Roll out the second disc of dough and place it over the filling. Seal the edges by crimping with a fork or fingers. Cut slits in the top crust to allow steam to escape.
- 9
Bake
Bake in the preheated oven for 30-35 minutes or until the crust is golden brown. Let cool for 10 minutes before serving.