Chicken Pot Pie Recipe
Make Chicken Pot Pie Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Filling
Topping (Optional)
Method
Crust Preparation
- 1
Make the Pie Crust
In a large mixing bowl, combine all-purpose flour and salt. Cut in the unsalted butter with 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. You may not need all the water.
- 3
Chill the Dough
Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Filling Preparation
- 4
Cook the Vegetables
In a large skillet over medium heat, sauté diced onions, carrots, celery, and garlic until the vegetables are tender, about 5-7 minutes.
- 5
Add Chicken and Peas
Add the shredded chicken and frozen peas to the skillet, mixing well.
- 6
Make the Sauce
In a separate bowl, whisk together chicken broth, heavy cream, cornstarch, thyme, salt, and black pepper. Pour the mixture into the skillet and bring to a simmer, stirring until thickened, about 3-5 minutes.
- 7
Cool the Filling
Remove from heat and let the filling cool while you roll out the pie crust.
Assembly and Baking
- 8
Roll Out the Dough
On a floured surface, roll out one disk of dough to fit your pie dish. Place it in the dish and trim the edges.
- 9
Fill the Pie
Pour the cooled chicken filling into the pie crust.
- 10
Top with Second Crust
Roll out the second disk of dough and place it over the filling. Seal the edges and cut slits in the top for steam to escape.
- 11
- 12
Bake the Pie
Preheat the oven to 425°F (220°C) and bake for 30-35 minutes or until the crust is golden brown.
- 13
Cool and Serve
Let the pie cool for about 10 minutes before slicing and serving.
