Homestyle Chicken Pot Pie with Flaky Crust

- 2 cups cooked, shredded chicken - 1 cup carrots, diced - 1 cup celery, diced - 1 cup onion, chopped - 1 cup frozen peas - 1/3 cup butter - 1/3 cup all-purpose flour - 1 ¾ cups chicken broth - ½ cup milk - 1 teaspoon salt - ½ teaspoon black pepper - 1 teaspoon dried thyme - 1 teaspoon garlic powder - 2 pre-made pie crusts (or homemade if preferred) - 1 egg (for egg wash)

Homestyle Chicken Pot Pie with Flaky Crust

Discover the joy of making a cozy homestyle chicken pot pie that brings warmth to your table. This timeless comfort food features a rich filling of tender chicken and vibrant vegetables, all enveloped in a flaky, golden crust. In our detailed guide, you'll find step-by-step instructions, essential tips for a perfect crust, and serving suggestions to elevate your meal. Experience the heartwarming tradition of this beloved dish that is perfect for family gatherings or a comforting night in.

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Ingredients

For the Filling:

2 cups cooked chicken, shredded or diced

1 cup carrots, diced

1 cup peas (fresh or frozen)

1 cup potatoes, peeled and diced

1 cup celery, diced

1/2 cup onion, chopped

4 cups chicken broth

1 cup heavy cream

1/4 cup all-purpose flour

1 tsp dried thyme

1 tsp garlic powder

Salt and pepper to taste

2 tablespoons olive oil or butter

For the Flaky Crust:

2 1/2 cups all-purpose flour

1 tsp salt

1 tsp sugar

1 cup unsalted butter, chilled and cubed

6-8 tablespoons ice water

For Assembling:

1 egg, beaten (for egg wash)

Instructions

Make the Flaky Crust:

- In a large bowl, whisk together the flour, salt, and sugar.

- Add the chilled, cubed butter. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.

- Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

Prepare the Filling:

- In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion, carrots, celery, and garlic powder. Sauté for about 5-7 minutes, or until the vegetables have softened.

- Add the potatoes, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for about 10 minutes, or until the potatoes are tender.

- In a separate bowl, mix the heavy cream with flour until smooth. Gradually stir this mixture into the pot. Cook, stirring frequently, until the filling thickens, about 3-5 minutes.

- Stir in the cooked chicken and peas. Adjust seasoning if needed, then remove from heat.

Assemble the Pot Pie:

- Preheat your oven to 425°F (220°C).

- Roll out one half of the chilled dough on a floured surface to fit a 9-inch pie dish. Carefully transfer the crust to the dish and trim any excess.

- Pour the chicken filling into the prepared crust.

- Roll out the second half of the dough and place it over the filling. Seal the edges by crimping with your fingers or a fork. Cut a few slits in the top crust to allow steam to escape.

- Brush the top crust with the beaten egg for a golden finish.

Bake:

- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with strips of aluminum foil.

Serve:

- Let the pot pie cool for about 10 minutes before slicing. Serve warm and enjoy the comforting flavors of homestyle chicken pot pie!

Prep Time, Total Time, Servings:

30 minutes | 1 hour 15 minutes | 6 servings