Chicken Pot Pie

Chicken Pot Pie is a classic dish that warms the heart and fills the belly. It’s a perfect meal for family gatherings or cozy nights in. With tender chicken, fresh vegetables, and a flaky crust, this dish is sure to impress everyone at your table. Let’s dive into how to make this delicious pie!

Ingredients

• 2 1/2 cups all-purpose flour
• 1 cup unsalted butter, cold and cubed
• 1 teaspoon salt
• 6-8 tablespoons ice water
• 2 tablespoons unsalted butter
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk
• 2 cups cooked chicken, diced or shredded
• 1 cup frozen peas
• 1 teaspoon dried thyme
• Salt and pepper to taste

Directions

Make the Pie Crust

1. In a large mixing bowl, mix the flour and salt together.
2. Add the cold, cubed butter. Use a pastry cutter or fork to mix it in until you see coarse crumbs.
3. Gradually add ice water, one tablespoon at a time. Mix with a fork until the dough starts to come together.
4. Gently knead the dough until it forms a ball.
5. Divide the dough into two equal pieces. Flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the Filling

6. Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish.
7. In a large skillet, melt 2 tablespoons of butter over medium heat.
8. Add the chopped onion, diced carrots, and diced celery. Cook until the veggies are soft, about 5-7 minutes.
9. Add the minced garlic and cook for another 1-2 minutes.
10. Sprinkle 1/3 cup of flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
11. Slowly pour in the chicken broth and milk while stirring to avoid lumps. Cook until the mixture thickens, about 5 minutes.
12. Stir in the cooked chicken, frozen peas, dried thyme, salt, and pepper. Remove from heat.

Assemble the Pie

13. Roll out one disk of the chilled pie crust on a lightly floured surface. Fit it into the bottom of your prepared pie dish.
14. Pour the chicken filling into the crust.
15. Roll out the second disk of pie crust and place it on top of the filling. Trim any excess crust and crimp the edges to seal.
16. Cut a few slits in the top crust so steam can escape.

Bake the Pie

17. Bake the chicken pot pie in the preheated oven for 40-45 minutes, until the crust is golden brown and the filling is bubbly.
18. Allow the pie to cool for a few minutes before serving.

Tips to Make Chicken Pot Pie

• Use cold butter for a flakier crust.
• Don’t skip chilling the dough; it makes it easier to roll out.
• Feel free to add your favorite veggies like corn or green beans.
• For a golden finish, brush the top crust with an egg wash before baking.

Now you’re ready to enjoy a homemade Chicken Pot Pie. It’s a comforting and tasty dish that everyone will love!