Chicken Pot Pie Recipe
Roasted chicken breast, Yukon Gold potatoes, onions, carrots, celery, peas, baked in pastry, and topped with creamy gravy.
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Ingredients
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Filling
Pastry
Method
Filling Preparation
- 1
Cook the Vegetables
In a large skillet, melt 2 tablespoons of butter over medium heat. Add diced onions, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
- 2
Add Potatoes and Peas
Stir in the diced Yukon Gold potatoes and frozen peas. Cook for another 5 minutes, stirring occasionally.
- 3
Make the Gravy
Sprinkle flour over the vegetable mixture, stirring continuously for about 1 minute. Gradually add chicken broth and milk, continuing to stir until the mixture thickens.
- 4
Season the Filling
Add the shredded roasted chicken breast, salt, black pepper, thyme, and parsley. Mix well and remove from heat. Let it cool slightly.
Pastry Preparation
- 5
Make the Dough
In a large bowl, mix 2 cups of all-purpose flour with 1 teaspoon of salt. Cut in 1 cup of unsalted butter until the mixture resembles coarse crumbs.
- 6
Add Ice Water
Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough in half, shape into discs, and wrap in plastic wrap. Refrigerate for at least 30 minutes.
Assembly and Baking
- 7
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 8
Roll Out the Dough
On a floured surface, roll out one dough disc to fit your pie dish. Place the rolled dough into the dish.
- 9
Fill the Pie
Pour the chicken and vegetable filling into the prepared pie crust.
- 10
Top with Second Crust
Roll out the second dough disc and place it over the filling. Seal the edges and cut slits in the top to allow steam to escape.
- 11
Bake the Pie
Bake in the preheated oven for 30-35 minutes or until the crust is golden brown. Let it cool for a few minutes before serving.