Easy Chicken Pot Pie Recipe

By The Cooking Foodie · 90 min

Ingredients

Instructions

1. Make the crust: in a food processor, pulse flour, salt and cold cubed butter until crumbly. Add cold water and process until a dough forms, without overmixing.
2. Divide the dough into two parts (40/60), shape each into a ball and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.
3. Preheat the oven to 400°F (200°C).
4. Filling: melt the butter in a large pot over medium heat. Add the chopped onions and diced carrots and cook until the carrots are tender, about 5-7 minutes. Add the crushed garlic and sauté for 1 minute.
5. Stir in the flour and cook, whisking constantly, until it thickens. Gradually whisk in the chicken stock and heavy cream. Bring to a simmer and cook until slightly thickened.
6. Add the shredded chicken, frozen peas, thyme, salt, pepper and parsley. Cook, stirring, for 3-4 minutes, then remove from the heat.
7. Assembly: roll out the larger piece of dough to about 11-12 inches (30 cm) across and lay it in an 8-9 inch (20-23 cm) pan. Fill with the chilled chicken mixture. Brush the outer edge of the pastry with beaten egg.
8. Roll the second piece of dough to about 10-11 inches (25-28 cm) and place it over the filling. Trim, pinch the edges together, cut a few small slits in the top for steam, and brush with egg wash.
9. Bake for 55-60 minutes, until golden brown. After 30 minutes, cover the top with a pie crust shield or foil if the crust is browning too fast.
10. Let cool for at least 15 minutes before serving.

Summarized from The Cooking Foodie's video. Watch it for the details.

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