Prep Time: 25 mins | Cook Time: 1 hr 20 mins | Refrigeration: 1 hr | Total Time: 2 hrs 45 mins | Servings: 8
This chicken pot pie is seriously delicious! Rich, creamy, and flavorful filling baked in a golden brown buttery-soft and flaky pie crust. It’s one of the best comfort food you can ever make!
Ingredients
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Filling:
2 medium-size baked chicken breasts diced
1/2 medium-size russet potato peeled and diced
6 tablespoons unsalted butter softened
1 tablespoon cornstarch
1/4 c. all-purpose flour
1/2 c. milk
A medium carrot peeled and diced
1 celery stalk diced
Small onion finely chopped
1/2 c. frozen peas
Salt to taste
Freshly ground black pepper to taste
1 c. condensed chicken broth or 1 c. water plus 2 chicken bouillon cubes
Pastry:
1 c. 227 grams cold unsalted butter, cut into cubes
2 c. all-purpose flour
1/4 c. ice water
1 egg yolk plus 2 teaspoons milk mixed well, for brushing
1 tablespoon white vinegar
1/2 teaspoon kosher salt
How to make Chicken Pot Pie
Step 1: In a small bowl, mix 4 tbsp softened butter with flour and set aside.
Step 2: Dissolve the cornstarch in the milk in another bowl and set aside.
Step 3: Melt 2 tbsp butter in a large saucepan. Add the onion, carrot, and celery in the melted butter and saute for about 3 minutes over medium-high heat.
Step 4: To the pan, pour in the broth and add the potatoes. Bring to a boil, put the lid on, and simmer for about 10 minutes or until the veggies are just soft.
Step 5: Add the butter to the pan along with the flour mix. Bring to a gentle boil while stirring constantly.
Step 6: Add the milk and cornstarch mixture. Bring the mixture to a boil and season with salt and pepper. Add the chicken and peas. Stir, replace the cover, and allow it to cool.
Step 7: To make the pie dough, combine the flour and salt in a food processor. Add the butter and pulse a couple of times until the butter is the size of the peas. Pour in the water and vinegar. Pulse for a couple of times more until the mixture looks like a huge pile of crumbs.
Step 8: Take the dough from the food processor and transfer it to a large piece of Saran wrap. Tighten the dough into a ball by twisting the wrap. Divide the dough into two pieces, then flatten each into a disk. Tent with plastic wrap and keep in the fridge for an hour. Or you can twist the plastic wrap on both ends like wrapping a candy.
Step 9: Into 8 disks, cut the dough.
Step 10: Prepare the oven. Preheat it to 400 degrees F.
Step 11: Roll the dough disks out on a lightly floured work surface. The first dough disc should be about 13-inches in diameter and 10-inches in the other. Create a few slits in the second dough disk using a sharp knife.
Step 12: With the larger dough circle, line a 9-inch pie dish.
Step 13: Roll out 4 disks into 8 to 9-inch circles and 4 disks into 5 to 6-inch circles if making smaller pot pies.
Step 14: Into the baking dish or ramekins, spoon the chicken filling. Top with the second sheet of dough, crimping the edges and tucking them in. Brush the top dough with the egg yolk wash.
Step 15: In the middle of the oven, place the dish and bake for about 50 minutes or until golden brown. Remove from the oven when done and allow the pie to rest for at least 15 minutes, then serve.
Nutrition Facts:
Calories: 519kcal | Carbohydrates: 32g | Protein: 19g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 146mg | Sodium: 302mg | Potassium: 284mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1135IU | Vitamin C: 6.6mg | Calcium: 48mg | Iron: 2.4mg
Ingredients
- Filling:
- 2 medium-size baked chicken breasts diced
- 1/2 medium-size russet potato peeled and diced
- 6 tablespoons unsalted butter softened
- 1 tablespoon cornstarch
- 1/4 c. all-purpose flour
- 1/2 c. milk
- A medium carrot peeled and diced
- 1 celery stalk diced
- Small onion finely chopped
- 1/2 c. frozen peas
- Salt to taste
- Freshly ground black pepper to taste
- 1 c. condensed chicken broth or 1 c. water plus 2 chicken bouillon cubes
- Pastry:
- 1 c. 227 grams cold unsalted butter, cut into cubes
- 2 c. all-purpose flour
- 1/4 c. ice water
- 1 egg yolk plus 2 teaspoons milk mixed well, for brushing
- 1 tablespoon white vinegar
- 1/2 teaspoon kosher salt
Instructions
Step 1: In a small bowl, mix 4 tbsp softened butter with flour and set aside.
Step 2: Dissolve the cornstarch in the milk in another bowl and set aside.
Step 3: Melt 2 tbsp butter in a large saucepan. Add the onion, carrot, and celery in the melted butter and saute for about 3 minutes over medium-high heat.
Step 4: To the pan, pour in the broth and add the potatoes. Bring to a boil, put the lid on, and simmer for about 10 minutes or until the veggies are just soft.
Step 5: Add the butter to the pan along with the flour mix. Bring to a gentle boil while stirring constantly.
Step 6: Add the milk and cornstarch mixture. Bring the mixture to a boil and season with salt and pepper. Add the chicken and peas. Stir, replace the cover, and allow it to cool.
Step 7: To make the pie dough, combine the flour and salt in a food processor. Add the butter and pulse a couple of times until the butter is the size of the peas. Pour in the water and vinegar. Pulse for a couple of times more until the mixture looks like a huge pile of crumbs.
Step 8: Take the dough from the food processor and transfer it to a large piece of Saran wrap. Tighten the dough into a ball by twisting the wrap. Divide the dough into two pieces, then flatten each into a disk. Tent with plastic wrap and keep in the fridge for an hour. Or you can twist the plastic wrap on both ends like wrapping a candy.
Step 9: Into 8 disks, cut the dough.
Step 10: Prepare the oven. Preheat it to 400 degrees F.
Step 11: Roll the dough disks out on a lightly floured work surface. The first dough disc should be about 13-inches in diameter and 10-inches in the other. Create a few slits in the second dough disk using a sharp knife.
Step 12: With the larger dough circle, line a 9-inch pie dish.
Step 13: Roll out 4 disks into 8 to 9-inch circles and 4 disks into 5 to 6-inch circles if making smaller pot pies.
Step 14: Into the baking dish or ramekins, spoon the chicken filling. Top with the second sheet of dough, crimping the edges and tucking them in. Brush the top dough with the egg yolk wash.
Step 15: In the middle of the oven, place the dish and bake for about 50 minutes or until golden brown. Remove from the oven when done and allow the pie to rest for at least 15 minutes, then serve.
