A classic pot pie—perfect for a chilly day. This comforting dish features a hearty chicken and vegetable filling, all nestled beneath a golden, crispy crust.
Chicken Pot Pie
Servings
6
servingsTotal time
2
hoursIngredients
- Pie Crust
2 1/2 cups flour
1 tsp salt
2 tsp sugar
2 sticks butter, cold and cubed
1/2 cup ice water, plus more as needed
- Filling
2 pounds boneless, skinless chicken thighs
2 tsp salt
1/2 cup carrots, diced
1/2 cup celery, diced
1 cup yellow onion, diced
pinch of salt
1 medium russet potato, diced
4 garlic cloves, minced
1/4 cup butter
1/4 cup flour
2 cups chicken stock
1/2 cup heavy cream
1 cup frozen peas
1/4 cup fresh parsley, chopped
- Assembly
1 egg, whisked
pinch of salt
1 tsp water
Directions
- Pie Crust:
- Whisk together flour, salt, and sugar in a large bowl. Add cold cubed butter and toss to coat in flour. Press each butter cube between your fingers to flatten them.
- Gradually add 1/2 cup of ice water, mixing gently until the dough begins to come together in a shaggy, crumbly texture. When pressed together with your hands, it should hold its shape. Divide the dough into two discs (one slightly larger than the other), wrap them in plastic wrap, and refrigerate for at least 30 minutes to firm up before using.
- Filling:
- Season the chicken thighs with 2 tsp of salt, then over medium-high heat, sear them in neutral oil for 5-7 minutes. Flip and sear for another 5-10 minutes, depending on the size of the thighs.
- Remove the chicken thighs and set aside. Lower the heat to medium-low then add the mirepoix (carrots, celery and yellow onion) and season with a pinch of salt. Cook for about 6-8 minutes.
- Add the potatoes and garlic and stir. Make a small well in the middle of the pot, and add 1/4 cup of butter. Let it melt, then add 1/4 cup of flour and stir immediately.
- Pour in 2 cups of chicken stock and increase the heat to bring everything to a gentle boil. Next, add in the heavy cream and reduce the heat to medium-low. Let simmer for 10-15 minutes. Meanwhile, use two forks to shred the chicken thighs.
- After 10-15 minutes, stir in the shredded chicken, frozen peas, and fresh parsley.
- Remove the pot from the heat to let cool. To speed up this process, you can transfer the pot pie filling to a container and place it in the fridge for 30 minutes. You don’t want the pot pie filling to be too hot, as it will melt the butter too quickly in the pie crust, resulting in a not-so-flaky crust.
- Assembly:
- Once the pie filling is cooled, remove the pie dough from the fridge and preheat your oven to 425 degrees.
- Roll out the larger dough disc to 12 inches and place it in a 9-inch pie pan. Spoon the cooled filling into the pan.
- Roll out the smaller disc to 10 inches, place over the filling, trim excess dough, and crimp the edges. Cut slits for steam vents and brush with an egg wash (for the egg wash: whisk together 1 egg, pinch of salt and a tsp of water)
- Bake at 425°F for 30 minutes, until golden and bubbly. Let sit for 10 minutes before serving.