Classic Chicken Pot Pie Recipe
This Classic Chicken Pot Pie recipe offers a comforting and hearty meal, perfect for family dinners or cozy gatherings. Featuring a homemade flaky crust, tender chicken, and a medley of vegetables in a creamy sauce, it's a traditional favorite that brings warmth to any table.
Equipment
- 9-inch pie dish
- Large skillet
- Rolling Pin
- Pastry cutter (optional)
- Mixing bowls
- Measuring cups and spoons
- Aluminum foil or plastic wrap (for storing dough)
Ingredients
For the Filling:
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper to taste
- 1 medium onion chopped
- 2 carrots peeled and sliced
- 2 celery stalks sliced
- 1/2 cup frozen peas
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon fresh thyme chopped
- 1 teaspoon fresh rosemary chopped
For the Crust:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup unsalted butter cold and cubed
- 4-6 tablespoons ice water
Instructions
Prepare the Crust:
- In a large bowl, mix flour and salt. Add cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Gradually add ice water, stirring until the dough comes together. Wrap in plastic and refrigerate for at least 1 hour.
Cook the Chicken:
- Heat olive oil in a large skillet over medium heat. Season chicken pieces with salt and pepper, and cook until browned and no longer pink inside. Remove chicken and set aside.
Sauté Vegetables:
- In the same skillet, add onion, carrots, and celery. Cook until softened. Stir in frozen peas.
Make the Sauce:
- Sprinkle flour over the vegetables and stir to coat. Gradually add chicken broth and cream, stirring continuously. Bring to a simmer and cook until the sauce thickens. Add the cooked chicken, thyme, and rosemary. Season with salt and pepper to taste. Remove from heat.
Assemble the Pie:
- Preheat your oven to 375°F (190°C).
- On a floured surface, roll out the pie dough to fit a 9-inch pie dish. Place one layer of dough in the dish, add the chicken filling, and then top with the second layer of dough. Seal the edges and cut slits in the top crust to allow steam to escape.
- Brush the top crust with an egg wash (1 beaten egg mixed with 1 tablespoon of water).
Bake:
- Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the pie cool for about 10 minutes before serving.
Notes
- Make-Ahead Tip: The pie crust can be prepared in advance and refrigerated overnight.
- Storage: Leftovers can be stored in the refrigerator for up to 3 days.
- Freezing: Assemble the pie without baking, cover tightly, and freeze for up to 2 months. Bake from frozen, adding about 20 minutes to the baking time.
- Vegetarian Option: Substitute chicken with a mix of mushrooms, lentils, or tofu.
- Gluten-Free Adaptation: Use gluten-free flour for the crust and filling.
