Homestyle Chicken Pot Pie with Flaky Crust

Chicken pot pie stands as a quintessential comfort food, revered for its warm, hearty filling and flaky crust that envelops a medley of flavors. This dish transcends mere sustenance; it evokes memories of family gatherings, where the aroma of baked goodness wafts through the kitchen, inviting everyone to the table. The significance of homemade meals cannot be overstated; they foster familial bonds and create cherished traditions that are passed down through generations. In every bite of chicken pot pie, one can taste the love and care that goes into its preparation, making it the perfect dish for cozy gatherings and chilly nights.

Homestyle Chicken Pot Pie with Flaky Crust

Warm up your kitchen with this Cozy Homestyle Chicken Pot Pie recipe, a timeless comfort food that brings family together. Filled with savory chicken, fresh veggies, and creamy sauce, all encased in a flaky, buttery crust, this dish is perfect for chilly nights and gatherings. Experience the joy of homemade cooking as you create lasting memories around the dinner table. Follow our step-by-step guide for a delicious pie that's sure to become a family favorite.

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Ingredients

For the Filling:

2 cups cooked, shredded chicken

1 cup carrots, diced

1 cup peas (fresh or frozen)

1 cup potatoes, diced into small cubes

1 cup celery, diced

1 small onion, diced

3 cloves garlic, minced

1/4 cup all-purpose flour

2 cups chicken broth

1 cup milk

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper, to taste

2 tablespoons olive oil or unsalted butter

For the Flaky Crust:

2 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

1 cup unsalted butter, cold and cubed

6-8 tablespoons ice water

1 egg, beaten (for egg wash)

Instructions

Prepare the Flaky Crust:

- In a spacious mixing bowl, combine the flour, salt, and sugar, whisking together until evenly mixed.

- Using a pastry cutter or your fingertips, cut the cold, cubed butter into the flour mixture until it resembles a coarse, crumbly texture with pea-sized pieces.

- Gradually incorporate the ice water, one tablespoon at a time, mixing with a fork or your hands until the dough just comes together without being sticky.

- Divide the dough into two equal portions, flatten each into a disc, wrap them tightly in plastic wrap, and refrigerate for a minimum of 1 hour to allow the dough to chill and firm up.

Make the Filling:

- Heat the olive oil or butter in a large skillet over medium heat. Add the diced onions and minced garlic, sautéing until the onions become translucent and fragrant, about 3-4 minutes.

- Incorporate the diced carrots, celery, and potatoes into the skillet. Sauté for another 5 minutes, stirring occasionally, until the vegetables are just beginning to soften.

- Sprinkle the flour evenly over the mixture, stirring constantly for about 1 minute until it forms a roux.

- Gradually whisk in the chicken broth and milk, stirring continuously until the mixture thickens significantly and comes together, about 3-5 minutes.

- Fold in the shredded chicken, peas, dried thyme, and rosemary. Season with salt and pepper to your taste. Allow the filling to simmer for an additional 5-10 minutes until bubbly and creamy. Remove from heat and set aside.

Assemble the Pot Pie:

- Preheat your oven to 425°F (220°C).

- On a lightly floured surface, roll out one disc of dough into a circle large enough to fit your pie pan, ensuring the edges hang over slightly.

- Carefully place the rolled dough into the bottom of the pie pan, then pour the prepared chicken filling into the crust, spreading it out evenly.

- Roll out the second disc of dough to cover the filling, trimming the excess dough as needed. Crimp the edges to seal the pie securely.

- Create a few decorative slits in the top crust to allow steam to escape during baking. Brush the beaten egg over the top for a glossy, golden finish.

Bake:

- Position the assembled pot pie on a baking sheet to catch any drips, then place it in the preheated oven. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.

- Once baked, remove the pie from the oven and let it cool for approximately 10 minutes before serving to allow the filling to set.

Serve and Enjoy:

- Slice the pot pie into generous portions and serve warm, savoring the delightful, cozy flavors of homestyle chicken pot pie. Perfect for a comforting family meal!

Prep Time, Total Time, Servings:

- Prep Time: 1 hour | Total Time: 1 hour 30 minutes | Servings: 6