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Chicken pot pie is the epitome of comfort food, a dish that warms the heart and soul, especially during cold weather or family gatherings. With its flaky, golden crust enveloping a rich and savory filling, this classic recipe has become a beloved staple in many households. The blend of tender chicken, fresh vegetables, and aromatic herbs creates a symphony of flavors that is both satisfying and nostalgic. One of the beautiful aspects of chicken pot pie is its versatility; it can easily be adapted to suit various dietary preferences or ingredient availability, making it a dish that everyone can enjoy.

Savory Chicken Pot Pie with Flaky Crust

Discover the heartwarming comfort of homemade chicken pot pie with this classic recipe that promises to warm your soul. Featuring a flaky golden crust and a rich filling of tender chicken, vibrant vegetables, and fragrant herbs, this dish is perfect for chilly evenings or family gatherings. Whether you stick to the traditional ingredients or customize it to your tastes, each bite is sure to bring a sense of nostalgia and joy. Create lasting memories with every delicious slice!
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Ingredients
  

For the Flaky Crust:

2 ½ cups all-purpose flour

1 tsp salt

1 tsp sugar

1 cup (2 sticks) unsalted butter, chilled and cut into small cubes

6 to 8 tbsp ice water

For the Filling:

2 cups cooked chicken, shredded or diced

1 cup carrots, diced

1 cup celery, diced

1 cup peas (fresh or frozen)

1 medium onion, diced

3 cloves garlic, minced

1/2 cup chicken broth

1 cup heavy cream

1 tsp dried thyme

1 tsp dried rosemary

Salt and pepper to taste

2 tbsp olive oil or butter

Instructions
 

Prepare the Flaky Crust:

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

      - Add the chilled butter cubes and use a pastry cutter or your fingers to create a coarse mixture resembling pea-sized crumbs.

        - Gradually add ice water, one tablespoon at a time, mixing until the dough holds together. Form it into a ball, flatten it into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

          Make the Filling:

            - In a large skillet, heat the olive oil or butter over medium heat. Add the diced onion and garlic, sautéing until translucent.

              - Stir in the carrots and celery, cooking for another 5-7 minutes, until they begin to soften.

                - Add the shredded chicken, peas, chicken broth, heavy cream, dried thyme, and rosemary. Season with salt and pepper to taste. Stir until everything is well combined and heated through. Remove from heat and let cool slightly.

                  Assemble the Pot Pie:

                    - Preheat your oven to 425°F (220°C).

                      - On a floured surface, roll out half of the chilled dough to fit your pie dish. Make sure it's about 1/8 inch thick.

                        - Place the rolled out dough in the bottom of a 9-inch pie dish, pressing it gently into the sides.

                          - Pour the chicken filling into the crust evenly.

                            - Roll out the remaining dough and place it over the filling. Trim and crimp the edges to seal the pie. Cut a few slits in the top for steam to escape.

                              Bake the Pot Pie:

                                - Brush the top crust with an egg wash (1 beaten egg mixed with 1 tbsp water) for a golden finish.

                                  - Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

                                    - Let it cool for about 10 minutes before slicing and serving.

                                      Prep Time, Total Time, Servings: 30 mins | 1 hr 15 mins | serves 6