Chicken Pot Pie Recipe

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.

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.

Chill the Dough

Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.

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.

Add Chicken and Peas

Add the shredded chicken and frozen peas to the skillet, mixing well.

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.

Cool the Filling

Remove from heat and let the filling cool while you roll out the pie crust.

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.

Fill the Pie

Pour the cooled chicken filling into the pie crust.

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.

Brush with Egg Wash

If using, brush the top crust with the beaten egg for a golden finish.

Bake the Pie

Preheat the oven to 425°F (220°C) and bake for 30-35 minutes or until the crust is golden brown.

Cool and Serve

Let the pie cool for about 10 minutes before slicing and serving.