Description
Chicken Pot Pie is a classic American comfort food featuring a flaky homemade crust filled with tender chicken, vegetables, and a creamy sauce. This recipe combines simple ingredients to create a warm, hearty main dish perfect for family dinners.
Ingredients
For the Crust:
- 4 tablespoons butter, chilled and cubed
- 4 tablespoons shortening or lard, chilled and cubed
- 1 1/4 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 2 tablespoons ice water
For the Filling:
- 2 cups (14 oz can) chicken broth, low sodium
- 2 chicken breasts, boneless, skinless (about 1 pound)
- 4 tablespoons butter
- 1 small onion, minced
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
- 3 tablespoons flour
- 1 cup milk
- 1 cup peas, frozen
- Kosher salt, to taste
Instructions
- Make The Crust: Place butter, shortening, all-purpose flour, and kosher salt in a food processor and pulse until the mixture resembles coarse cornmeal. Sprinkle 1 tablespoon of ice water and pulse a few more times until the dough begins to come together. Gather the dough onto parchment or plastic wrap and form into a ball, then flatten into a disk. Refrigerate for at least 30 minutes until chilled.
- Cook Chicken: In a saucepan, bring chicken broth and chicken breasts to a boil. Reduce heat to a simmer, cover partially, and cook for 12 minutes until chicken is cooked through. Remove chicken to a plate and reserve broth. Once cool, chop the chicken into bite-sized pieces.
- Prepare Vegetables: In a separate saucepan, heat 1 tablespoon of butter over medium heat. Cook the minced onions for about 4 minutes until translucent. Add diced celery, carrots, and thyme, cooking for an additional 3 minutes to soften the vegetables.
- Make the Roux and Sauce: Melt the remaining 3 tablespoons of butter into the vegetables. Sprinkle 3 tablespoons of flour over the mixture, stirring constantly to create a roux. Cook for 1 to 2 minutes to remove the raw flour taste. Gradually add milk, reserved chicken broth, chopped chicken, and frozen peas. Simmer on low to medium heat for 10 minutes, stirring until the filling thickens and becomes creamy. Season with kosher salt to taste.
- Assemble Pot Pies: Preheat the oven to 400°F (200°C). Spoon one-quarter of the filling into four 10-ounce ramekins, or use one large pie dish for a single pot pie. Lightly flour a surface and roll out the chilled dough to about 1/4 inch thickness, roughly the size of your pie plate or ramekins.
- Top the Pot Pies: Place the ramekins upside down on the dough and cut around each one leaving a 1/2 inch border to create the crust tops. Place each dough round over the filled ramekins and gently pinch the edges to seal. Use the tip of a knife to cut 3 small slits on top of each dough lid to allow steam to escape during baking.
- Bake: Arrange the ramekins on a cookie sheet and bake for 30 minutes at 400°F until the crust is golden and cooked through.
- Serve: Allow the pot pies to cool slightly before serving to enjoy the creamy filling and flaky crust without burning your mouth.
Notes
- Using cold butter and shortening helps create a flakier crust.
- You can substitute peas with green beans or corn if desired.
- Make sure to cut steam vents in the crust to avoid sogginess.
- Leftover filling can be stored in the refrigerator for up to 2 days.
- For larger pies, increase baking time accordingly and cover edges with foil if browning too quickly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
