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Homestyle Chicken Pot Pie Recipe

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4.1 from 10 reviews

This classic Chicken Pot Pie features a flaky homemade butter crust filled with a rich and creamy chicken and vegetable filling. Tender chunks of shredded chicken, peas, carrots, celery, and aromatic herbs are enveloped in a luscious sauce, baked to golden perfection. Perfect for a comforting family meal that serves 10 and takes just over an hour!

Ingredients

Pie Crust

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup cold unsalted butter, cut into cubes
  • 1/2 cup cold buttermilk
  • 1-2 tablespoons cold water
  • 1 large egg, beaten (for egg wash)

Filling

  • 1/4 cup unsalted butter
  • 1/3 cup diced onion
  • 2 medium carrots, sliced (about 1 cup)
  • 1 stalk celery, sliced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 1 1/2 teaspoons minced fresh thyme
  • 1 tablespoon minced fresh Italian parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 3/4 cups chicken broth
  • 1/2 cup heavy cream
  • 3 cups shredded chicken or turkey
  • 1 cup frozen peas

Instructions

  1. Make the pie crust: Combine the flour, sugar, and salt in a large bowl. Add cubed butter and toss to coat. Transfer the mixture onto a clean surface and use a rolling pin to roll the butter into thin sheets while incorporating it into the flour, scraping and gathering the mixture as needed, forming very flaky crumbly dough. Return to bowl and place in the freezer for 15 minutes to chill.
  2. Form dough balls: Remove chilled mixture from freezer, add buttermilk and mix by spoon and hands until dough comes together. If too dry, add cold water gradually, 1 tablespoon at a time. Divide dough into two disks, wrap in plastic wrap, and chill in fridge while preparing the filling.
  3. Prepare the filling: Heat butter in a large skillet over medium-high heat. Sauté onions, carrots, celery, and garlic until tender, stirring occasionally. Whisk in flour, salt, black pepper, thyme, parsley, chicken broth, and heavy cream until smooth. Simmer on medium-low heat for 10 minutes until thickened. Stir in shredded chicken or turkey and frozen peas. Remove from heat and set aside.
  4. Preheat oven: Set your oven to 400°F (205°C) to fully preheat.
  5. Roll out dough and assemble pie: On a lightly floured surface, roll one disk of chilled dough into a 12-inch circle about 1/4 inch thick. Transfer to a 9-inch pie pan, pat and smooth the dough evenly, trimming excess dough from edges. Fill with prepared filling. Roll out second disk to cover pie, trim edges, and seal by crimping. Cut small slits in top crust for steam to escape. Brush entire crust and edges with beaten egg using a pastry brush.
  6. Bake the pie: Place pie in preheated oven and bake for 45 minutes, until crust is golden brown. Use a pie crust shield to protect edges from over-browning if desired. Remove from oven, cool for 10 minutes before slicing and serving.

Notes

  • To achieve a flaky crust, keep all ingredients cold and avoid overworking the dough.
  • You can substitute turkey for chicken or use leftover cooked poultry.
  • If you don’t have fresh herbs, use dried thyme and parsley, reducing amounts to 1 teaspoon thyme and 1/2 tablespoon parsley.
  • Use pie crust shield or aluminum foil strips to prevent excessive browning on crust edges.
  • Allow pie to cool slightly before slicing to set the filling and avoid spilling.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.

Find it online: https://cookedbysarah.com/homestyle-chicken-pot-pie-recipe/