Homestyle Chicken Pot Pie with Flaky Crust

Homestyle chicken pot pie is a beloved comfort food that evokes warm memories of family gatherings and cozy evenings. With its flaky crust and savory filling, this dish is perfect for any occasion, whether it's a family dinner or a potluck with friends. In this article, we will delve into the step-by-step process of preparing a delectable chicken pot pie from scratch, including tips on making a flaky crust and a rich, flavorful filling. Embrace the joy of cooking and learn how to create a dish that not only satisfies the palate but also warms the heart.

Homestyle Chicken Pot Pie with Flaky Crust

Indulge in the comforting flavors of Homestyle Chicken Pot Pie with Flaky Crust, a perfect dish for spring gatherings or Easter brunch. This creamy, savory pot pie features tender chicken, vibrant veggies, and a golden, flaky crust that will impress your family and friends. It's the ultimate easy weeknight dinner that feels like a warm hug! Try it tonight and make lasting memories around the table. Save this recipe for your next family meal!

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Ingredients

For the Filling:

2 cups cooked chicken, shredded or diced

1 cup carrots, diced

1 cup peas (fresh or frozen)

1/2 cup celery, diced

1/3 cup onion, diced

1/4 cup unsalted butter

1/3 cup all-purpose flour

1 3/4 cups chicken broth

1 cup milk

1 tsp dried thyme

1/2 tsp garlic powder

Salt and pepper to taste

For the Flaky Crust:

2 1/2 cups all-purpose flour

1 tsp salt

1 cup unsalted butter, cold and cubed

6-8 tbsp ice-cold water

1 egg, beaten (for egg wash)

Instructions

Prepare the Flaky Crust:

- In a large mixing bowl, combine the all-purpose flour and salt. Cut in the cold, cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

- Gradually add 6 tablespoons of ice-cold water, mixing until the dough begins to form. If the dough looks too dry, add more water, one tablespoon at a time, until combined.

- Divide the dough into two equal parts. Shape each portion into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour to chill.

Make the Filling:

- In a large skillet or saucepan, melt the unsalted butter over medium heat. Add the diced onions, celery, and carrots, sautéing until they are tender, about 5-7 minutes.

- Stir in the flour and cook for an additional minute, constantly stirring to prevent burning.

- Gradually whisk in the chicken broth and milk, ensuring there are no lumps. Continue cooking until the sauce thickens, approximately 5-8 minutes.

- Mix in the shredded chicken, peas, dried thyme, garlic powder, and season with salt and pepper. Mix well and remove from heat.

Preheat the Oven:

- Preheat your oven to 425°F (220°C).

Assemble the Pot Pie:

- On a floured surface, roll out one disc of dough to fit a 9-inch pie dish. Place the rolled-out dough in the dish and trim any excess that hangs over the edges.

- Pour the prepared filling into the crust, spreading it evenly with a spatula.

- Roll out the second disc of dough and place it over the filling. Trim and pinch the edges to seal the pie. Cut several slits in the top to allow steam to escape during baking.

- Brush the surface with the beaten egg for a shiny, golden finish.

Bake the Pot Pie:

- Place the assembly in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling at the edges.

- Once baked, let the pot pie cool for approximately 10 minutes before serving to allow the filling to set.

Serve:

- Cut into wedges and enjoy the pot pie warm for the best flavor and texture!

Prep Time, Total Time, Servings: 30 minutes prep | 1 hour total | Serves 6.

- Presentation Tips: Serve individual portions garnished with fresh herbs like thyme or parsley for a pop of color. Pair with a side salad for a complete meal.