Chicken pot pie is a comforting and classic dish that never fails to satisfy with its creamy filling and flaky crust. Perfect for chilly evenings or family gatherings, this timeless recipe brings warmth and nostalgia to the dinner table. In this article, we'll share a step-by-step guide to making a delicious and satisfying chicken pot pie from scratch.
Ingredients: For the Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 6-8 tablespoons ice water
For the Filling:
- 2 tablespoons unsalted butter
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk or heavy cream
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- Salt and pepper, to taste
- 1 tablespoon fresh thyme leaves (optional)
- 1 egg, beaten (for egg wash)
Instructions:
Prepare the Crust:
- In a large mixing bowl, whisk together the flour and salt.
- Add the cold, cubed butter to the flour mixture and use a pastry cutter or fork to cut the butter into the flour until it resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing with a fork until the dough begins to come together. Be careful not to overmix.
- Divide the dough in half and shape each half into a disc. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes.
Make the Filling:
- In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion, carrots, and celery, and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to cook out the raw flour taste.
- Gradually whisk in the chicken broth and milk or cream, stirring constantly to prevent lumps from forming.
- Bring the mixture to a simmer and cook until thickened, about 5-7 minutes.
- Stir in the cooked chicken, frozen peas, fresh thyme (if using), and season with salt and pepper to taste. Remove from heat and let cool slightly.
Assemble and Bake:
- Preheat the oven to 400°F (200°C). Lightly grease a 9-inch pie dish or baking dish.
- On a lightly floured surface, roll out one disc of the chilled dough into a circle large enough to line the bottom and sides of the pie dish.
- Carefully transfer the rolled-out dough to the pie dish and press it gently into the bottom and sides.
- Pour the chicken filling into the prepared pie crust.
- Roll out the second disc of dough into a circle large enough to cover the top of the pie. Place the dough over the filling and trim any excess dough around the edges. Crimp the edges to seal.
- Cut a few slits in the top crust to allow steam to escape during baking.
- Brush the top crust with beaten egg for a golden finish.
- Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and let cool for 10-15 minutes before serving.
Serve and Enjoy:
- Slice the chicken pot pie into wedges and serve hot, garnished with fresh thyme leaves if desired.
- Enjoy the comforting and delicious flavors of this classic chicken pot pie with your family and friends.
Conclusion: This classic chicken pot pie recipe is a timeless favorite that never disappoints. With its buttery, flaky crust and creamy, flavorful filling, it's sure to become a staple in your recipe repertoire. Whether enjoyed for a cozy family dinner or special occasion, this homemade chicken pot pie is bound to warm hearts and bring smiles around the table.
