Chicken Pot Pie

By Ellie

6 Person

105 Minutes

0 Calories

Want more amazing chicken recipes? Check out our new cookbook Insanely Easy Chicken Dinners. It's a savory pie filled with cooked chicken, onion, carrot, and peas in a creamy sauce.

Ingredients

FOR THE FILLING

Flaky sea salt
Egg wash
2 tsp. freshly chopped thyme leaves
2 tbsp. freshly chopped parsley
1 cup frozen peas
1/4 cup heavy cream
3 cups low-sodium chicken broth
3/4 cup all-purpose flour
3 cloves garlic
1 medium onion, chopped
2 large carrots, peeled and diced
Freshly ground black pepper
kosher salt
1/2 cup butter, plus more for baking dish
4 boneless skinless chicken breasts

FOR THE CRUST

1/2 cup ice water (or more, if needed)
1 cup unsalted butter, cut into 1/2" pieces
1 tsp. kosher salt
1 tsp. baking powder
3 cups all-purpose flour, plus more for surface

Method

01

Make the dough: Place flour and butter into the freezer for 30 minutes before starting the crust process. In a large food processor, pulse flour, baking powder, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add ice water into the feed tube, 1 tablespoon at a time until the dough just come together and is moist but not wet and sticky (test by squeezing some with your fingers).
02

Turn dough onto a lightly floured surface, form into 2 balls, and flatten into 2 discs (making sure there are no/minimal cracks). Cover with plastic wrap and refrigerate for at least 30 minutes.
03

Cook chicken: Preheat oven to 400℉. Grease a large baking dish with butter and grease one side of a large piece of parchment with butter. Season chicken all over with salt and pepper then place in baking dish. Place buttered side of parchment paper over chicken, so that chicken is completely covered. Bake until chicken is cooked through, 30 to 40 minutes. Let rest 10 minutes before cutting into cubes.
04

Meanwhile, start filling: In a large pot over medium heat, melt butter. Add onions and carrots and cook until vegetables are beginning to soften about 10 minutes. Stir in garlic, then stir in flour and cook until the flour mixture is golden and beginning to bubble. Gradually whisk in chicken broth. Bring mixture to a boil and cook until thickened, about 5 minutes. Stir in heavy cream, cubed chicken, peas, parsley, and thyme. Season mixture with salt and pepper.
05

Assemble the pie: On a lightly floured surface, roll out one disc of dough into a large roundabout ¼” thick. Place in a shallow pie dish then adds filling. Roll out the second disc of dough into a large roundabout ¼” thick and place on top of filling. Trim and crimp edges, then use a paring knife to create slits on top. Brush with egg wash and sprinkle with flaky sea salt.
06

Reduce heat to 375℉ and bake pie until the crust is golden about 45 minutes. Let cool for at least 15 minutes before serving.

Related Tags

Chicken Recipes

Chicken Pot Pie Recipes

Easy Chicken Recipes

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Chicken Pot Pie

4.4

( By Ellie )

Want more amazing chicken recipes? Check out our new cookbook Insanely Easy Chicken Dinners. It's a savory pie filled with cooked chicken, onion, carrot, and peas in a creamy sauce.

01 Information

Grade easy
Serving 6 servings
Prep Time 30 Mins
Cook Time 75 Mins
Total Time 105 Mins

02 Ingredients

FOR THE FILLING

Flaky sea salt

Egg wash

2 tsp. freshly chopped thyme leaves

2 tbsp. freshly chopped parsley

1 cup frozen peas

1/4 cup heavy cream

3 cups low-sodium chicken broth

3/4 cup all-purpose flour

3 cloves garlic

1 medium onion, chopped

2 large carrots, peeled and diced

Freshly ground black pepper

kosher salt

1/2 cup butter, plus more for baking dish

4 boneless skinless chicken breasts

FOR THE CRUST

1/2 cup ice water (or more, if needed)

1 cup unsalted butter, cut into 1/2" pieces

1 tsp. kosher salt

1 tsp. baking powder

3 cups all-purpose flour, plus more for surface

03 Method

Step 1

Make the dough: Place flour and butter into the freezer for 30 minutes before starting the crust process. In a large food processor, pulse flour, baking powder, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add ice water into the feed tube, 1 tablespoon at a time until the dough just come together and is moist but not wet and sticky (test by squeezing some with your fingers).

Step 2

Turn dough onto a lightly floured surface, form into 2 balls, and flatten into 2 discs (making sure there are no/minimal cracks). Cover with plastic wrap and refrigerate for at least 30 minutes.

Step 3

Cook chicken: Preheat oven to 400℉. Grease a large baking dish with butter and grease one side of a large piece of parchment with butter. Season chicken all over with salt and pepper then place in baking dish. Place buttered side of parchment paper over chicken, so that chicken is completely covered. Bake until chicken is cooked through, 30 to 40 minutes. Let rest 10 minutes before cutting into cubes.

Step 4

Meanwhile, start filling: In a large pot over medium heat, melt butter. Add onions and carrots and cook until vegetables are beginning to soften about 10 minutes. Stir in garlic, then stir in flour and cook until the flour mixture is golden and beginning to bubble. Gradually whisk in chicken broth. Bring mixture to a boil and cook until thickened, about 5 minutes. Stir in heavy cream, cubed chicken, peas, parsley, and thyme. Season mixture with salt and pepper.

Step 5

Assemble the pie: On a lightly floured surface, roll out one disc of dough into a large roundabout ¼” thick. Place in a shallow pie dish then adds filling. Roll out the second disc of dough into a large roundabout ¼” thick and place on top of filling. Trim and crimp edges, then use a paring knife to create slits on top. Brush with egg wash and sprinkle with flaky sea salt.

Step 6

Reduce heat to 375℉ and bake pie until the crust is golden about 45 minutes. Let cool for at least 15 minutes before serving.

04 Author