Description
Chicken Pot Pie brings comfort straight from my grandma’s kitchen to your dinner table. Flaky, golden crust hugs tender chicken and creamy vegetables in a classic recipe that feels like a warm hug.
Ingredients
Scale
Proteins:
- 1 lb (450g) boneless, skinless chicken breasts, cooked and diced
Vegetables:
- 1 cup (150g) diced carrots
- 1 cup (150g) frozen peas
- ½ cup (75g) diced celery
Pastry and Seasonings:
- 2 ½ cups (312g) all-purpose flour
- 1 cup (226g) unsalted butter, cold and cubed
- ⅓ cup (75g) unsalted butter
- ⅓ cup (40g) all-purpose flour
- 1 ¾ cups (420ml) chicken broth
- ⅔ cup (160ml) milk
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 6–8 tablespoons (90-120ml) ice water
Instructions
- Prepare the pastry dough by blending 2 ½ cups (312g) flour, 1 teaspoon salt, and 1 teaspoon sugar in a spacious mixing bowl. Your cold butter cubes will transform into crumbly texture as you work them into the dry ingredients.
- Drizzle 6-8 tablespoons (90-120ml) ice water into the flour mixture, gently incorporating until the dough coheres. Divide the dough into two equal portions, wrap each in plastic, and refrigerate for 30 minutes to firm up.
- Dice 1 lb (450g) cooked chicken breasts into bite-sized pieces. Set the meat aside while preparing your vegetable medley.
- Melt ⅓ cup (75g) butter in a large saucepan over medium heat. Add 1 cup (150g) carrots, ½ cup (75g) celery, and 1 cup (150g) frozen peas, sautéing for precisely 5 minutes.
- Sprinkle ⅓ cup (40g) flour and your spices – ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon onion powder, ¼ teaspoon garlic powder – into the vegetable mixture.
- Pour 1 ¾ cups (420ml) chicken broth and ⅔ cup (160ml) milk into the pan. Whisk continuously until the sauce thickens and bubbles appear, about 2-3 minutes.
- Fold your diced chicken into the creamy vegetable mixture. The filling should look rich and well-combined.
- Heat your oven to 425°F (220°C). This precise temperature ensures a perfectly golden crust.
- Roll out one pastry disc and carefully line a 9-inch pie dish. Spread the chicken filling evenly across the bottom crust.
- Cover the filling with the second pastry disc. Crimp the edges tightly and cut 3-4 small vents to release steam.
- Bake on a center oven rack for 30-35 minutes, watching for a deep golden-brown surface. Your pie needs 10 minutes of resting time after removing from the oven.
Notes
- Chill the pie dough for at least 30 minutes to ensure a flaky, tender crust that won’t shrink during baking.
- Use cold butter and ice water when making the dough to create those signature buttery, layered textures that make pot pie so delicious.
- Sauté vegetables just until tender to maintain their bright color and prevent them from becoming mushy in the creamy filling.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free flour blend and use cornstarch to thicken the sauce instead of wheat flour.
- Prep Time: 35 minutes
- Cook Time: 47-52 minutes
- Category: Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 651 kcal
- Sugar: 3 g
- Sodium: 537 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 110 mg