Homestyle Chicken Pot Pie with Flaky Crust -

- 2 cups cooked chicken, shredded or diced - 1 cup carrots, diced - 1 cup peas, frozen or fresh - 1 cup potatoes, diced - 1/2 cup onion, chopped - 1/3 cup butter - 1/3 cup all-purpose flour - 1 3/4 cups chicken broth - 1/2 cup milk - 1 teaspoon dried thyme - Salt and pepper to taste - 1 package refrigerated pie crusts (or homemade crust) - 1 egg, beaten (for egg wash)

Homestyle Chicken Pot Pie with Flaky Crust

Discover the ultimate comfort food with this homestyle chicken pot pie recipe. Featuring a flaky crust and a hearty filling of tender chicken and fresh vegetables, this dish is perfect for family gatherings or cozy weeknight dinners. Learn how to create the ideal flaky crust and a savory filling that will warm your heart. With simple ingredients and easy-to-follow steps, you can whip up this nostalgic favorite that brings everyone together for a delightful meal.

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Ingredients

For the flaky crust:

2 ½ cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

1 cup unsalted butter, chilled and cubed

6-8 tablespoons ice water

For the filling:

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

3 medium carrots, diced

2 medium celery stalks, diced

1 cup frozen peas

2 cups cooked chicken, shredded (rotisserie chicken works great!)

1 teaspoon dried thyme

1 teaspoon dried rosemary

¼ cup all-purpose flour

2 cups chicken broth

1 cup heavy cream

Salt and pepper to taste

1 egg, beaten (for egg wash)

Instructions

Make the Flaky Crust:

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

- Add the chilled, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

- Slowly add ice water, one tablespoon at a time, mixing until the dough just 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 skillet, heat olive oil over medium heat. Add diced onions and garlic, sautéing until translucent, about 3-4 minutes.

- Add carrots and celery, cook for an additional 5 minutes until they begin to soften.

- Stir in frozen peas, shredded chicken, thyme, and rosemary, mixing well.

- Sprinkle the ¼ cup of flour over the mixture, stir to combine, then gradually add the chicken broth, stirring constantly to avoid lumps.

- Finally, stir in the heavy cream, bringing the filling to a simmer. Let it cook for 5-7 minutes until thickened. Season with salt and pepper to taste. Set aside to cool slightly.

Assemble the Pie:

- Preheat your oven to 425°F (220°C).

- Roll out one disc of the chilled dough on a lightly floured surface to fit your pie dish. Place the rolled dough in the dish, pressing it into the edges.

- Pour the cooled chicken filling into the prepared crust.

- Roll out the second disc of dough and place it over the filling. Trim any excess dough and crimp the edges to seal. Cut a few slits in the top for steam to escape.

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

Bake the Pot Pie:

- Place the pot pie on a baking sheet (to catch any drips) and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

- Allow to cool for about 10-15 minutes before slicing and serving.

Prep Time: 30 mins | Total Time: 1 hr 25 mins | Servings: 6