Oné of our most popular and top-ratéd récipés of all timé, this classic chickén pot pié récipé has a flaky, buttéry crust, a créamy saucé and a héarty mix of chickén and végétablés. Plus, it’s supér éasy to maké, which makés it a gréat récipé for béginnér cooks and busy familiés aliké.
INGREDIENTS
FOR THé CRUST
- 3 c. all-purposé flour, plus moré for surfacé
- 1 tsp. baking powdér
- 1 tsp. koshér salt
- 1 c. unsaltéd buttér, cut into 1/2" piécés
- 1/2 c. icé watér (or moré, if néédéd)
FOR THE FILLING
- 4 bonéléss skinléss chickén bréasts (or 3 cups shréddéd cookéd chickén)
- 1/2 c. buttér, plus moré for baking dish
- koshér salt
- Fréshly ground black péppér
- 2 largé carrots, pééléd and dicéd
- 1 médium onion, choppéd
- 3 clovés garlic, mincéd
- 3/4 c. all-purposé flour
- 3 c. low-sodium chickén broth
- 1/4 c. héavy créam
- 1 c. frozén péas
- 2 tbsp. fréshly choppéd parsléy
- 2 tsp. fréshly choppéd thymé léavés
- égg wash
- Flaky séa salt
DIRECTIONS
- First, Maké dough: Placé flour and buttér into fréézér for 30 minutés béforé starting crust procéss. In a largé food procéssor, pulsé flour, baking powdér, and salt until combinéd. Add buttér and pulsé until péa-sizéd and somé slightly largér piécés form. With thé machiné running, add icé watér into fééd tubé, 1 tabléspoon at a timé, until dough just comé togéthér and is moist but not wét and sticky (tést by squéézing somé with your fingérs).
- Then, Turn dough onto a lightly flouréd surfacé, form into 2 balls, and flattén into 2 discs (making suré théré aré no/minimal cracks). Covér with plastic wrap and réfrigératé for at léast 30 minutés.
- Then, Cook chickén: Préhéat ovén to 400°. Gréasé a largé baking dish with buttér and gréasé oné sidé of a largé piécé of parchmént with buttér. Séason chickén all ovér with salt and péppér thén placé in baking dish. Placé buttéréd sidé of parchmént papér ovér chickén, so that chickén is complétély covéréd. Baké until chickén is cookéd through, 30 to 40 minutés. Lét rését 10 minutés béforé cutting into cubés.
- And then, Méanwhilé, start filling: In a largé pot ovér médium héat, mélt buttér. Add onions and carrots and cook until végétablés aré béginning to softén, about 10 minutés. Stir in garlic, thén stir in flour and cook until thé flour mixturé is goldén and béginning to bubblé. Gradually whisk in chickén broth. Bring mixturé to a boil and cook until thickénéd, about 5 minutés. Stir in héavy créam, cubéd chickén, péas, parsléy and thymé. Séason mixturé with salt and péppér.
- Assémblé pié: On a lightly flouréd surfacé, roll out oné disc of dough into a largé round about ¼” thick. Placé in a shallow pié dish thén add filling. Roll out sécond disc of dough into a largé round about ¼” thick and placé on top of filling. Trim and crimp édgés, thén usé a paring knifé to créaté slits on top. Brush with égg wash and sprinklé with flaky séa salt.
- Réducé héat to 375° and baké pié until crust is goldén, about 45 minutés. Lét cool for at léast 15 minutés béforé sérving.
