Flaky Chicken Pot Pie Recipe

 This flaky chicken pot pie features a buttery, flaky crust that encases a savory filling made with succulent chicken, fresh vegetables, and a luscious sauce. The golden-brown crust adds a delightful crunch, while the creamy filling brings a comforting warmth to each bite. It’s a dish that evokes nostalgia and is sure to become a family favorite.

Ingredients

For the Pie Crust:

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 cup unsalted butter (cold and cubed)
• 6–8 tbsp ice water

For the Filling:

• 2 cups cooked chicken (shredded or diced)
• 1 cup carrots (diced)
• 1 cup peas (fresh or frozen)
• 1 cup celery (diced)
• 1 cup potatoes (peeled and diced)
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk
• 1 tsp dried thyme
• Salt and pepper to taste

Method

1. Prepare the Pie Crust:

   • In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
   • Gradually add ice water, one tablespoon at a time, until the dough comes together. Divide the dough into two equal parts, shape them into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

2. Make the Filling:

   • In a large skillet, melt the butter over medium heat. Add the carrots, celery, and potatoes, cooking until tender (about 10 minutes).
   • Stir in the flour and cook for 1-2 minutes. Gradually whisk in the chicken broth and milk, cooking until the mixture thickens.
   • Add the shredded chicken, peas, thyme, salt, and pepper. Stir well to combine, then remove from heat and let cool slightly.

3. Assemble the Pot Pie:

   • Preheat your oven to 425°F (220°C).
   • Roll out one disc of dough on a floured surface to fit a 9-inch pie dish. Place the crust in the dish and fill with the chicken mixture.
   • Roll out the second disc of dough and place it over the filling. Seal the edges by crimping with a fork or pinching with your fingers. Cut slits in the top crust to allow steam to escape.
   • Brush the top with an egg wash (1 beaten egg mixed with 1 tbsp of water) for a golden finish.

4. Bake:

   • 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.

Variations & Tips

• Variations:

  • Vegetable Pot Pie: Substitute the chicken with a mix of your favorite vegetables like mushrooms, bell peppers, and zucchini for a vegetarian version.
  • Herbed Crust: Add chopped fresh herbs like rosemary or parsley to the pie crust for added flavor.
  • Different Proteins: Use turkey or even leftover rotisserie chicken for a quicker option.

• Tips:

  • Ensure the butter for the crust is very cold to achieve a flaky texture.
  • Allow the filling to cool slightly before adding it to the crust to prevent a soggy bottom.
  • You can prepare the filling a day in advance and refrigerate it for easy assembly on the day you plan to bake.

Conclusion

This flaky chicken pot pie is a wonderful dish that brings together flavors and textures in a delightful way. Whether you’re making it for a special occasion or just a cozy family dinner, it’s sure to impress. With its flaky crust and creamy filling, this pot pie will become a staple in your home, providing warmth and comfort in every bite. Enjoy creating and sharing this classic recipe with loved ones!