Homestyle Chicken Pot Pie with Flaky Crust

Embrace the warmth of home-cooked comfort with this delightful Cozy Chicken Pot Pie recipe. This beloved dish is perfect for family dinners and special occasions, featuring tender chicken, savory vegetables, and a flaky, buttery crust. In this article, we will guide you through the ingredients, preparation, and baking process, ensuring your pot pie turns out perfect every time. Discover the joy of creating this classic dish that brings together flavors and aromas that warm the heart and soul.

Experience the heartwarming joy of a homemade Cozy Chicken Pot Pie with this easy-to-follow recipe. Loaded with tender chicken, fresh veggies, and a flaky, buttery crust, it’s perfect for family gatherings or a comforting dinner any night. Discover step-by-step instructions for creating a rich, creamy filling and a golden crust that’s sure to impress. This classic dish warms both the heart and the home, making it a must-try in your kitchen!

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Ingredients

For the Filling:

1 lb (450g) boneless, skinless chicken breasts, diced

1 cup carrots, diced

1 cup celery, diced

1 cup potatoes, diced (Yukon Gold or Russet)

1 cup frozen peas

1 onion, finely chopped

3 cloves garlic, minced

4 cups chicken broth

1 cup whole milk

1/2 cup heavy cream

1/3 cup all-purpose flour

1/4 cup unsalted butter

1 tsp dried thyme

1 tsp dried rosemary

Salt and pepper, to taste

For the Flaky Crust:

2 1/2 cups all-purpose flour

1 tsp salt

1 cup unsalted butter, chilled and cubed

6-8 tbsp ice water

1 egg (for egg wash)

Instructions

Prepare the Chicken:

- In a large pot, bring the chicken broth to a gentle boil. Add the diced chicken and cook for 12-15 minutes or until fully cooked. Remove the chicken, chop it into bite-sized pieces, and set aside. Reserve the broth.

Make the Filling:

- In the same pot, melt the butter over medium heat. Add the chopped onion and garlic and sauté until translucent, about 3-4 minutes.

- Stir in the carrots, celery, and potatoes. Cook for another 5 minutes until slightly softened.

- Sprinkle flour over the vegetables and stir well to combine. Slowly pour in the reserved chicken broth while stirring continuously to prevent lumps. Add the whole milk and heavy cream.

- Season with thyme, rosemary, salt, and pepper. Bring to a simmer and cook until the sauce thickens, about 5-7 minutes.

- Stir in the cooked chicken and frozen peas. Mix well, then remove from the heat and let cool slightly.

Make the Flaky Crust:

- In a large bowl, combine the flour and salt. Cut the chilled butter into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs.

- Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overwork the dough.

- Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

Assemble the Pie:

- Preheat your oven to 425°F (220°C).

- Roll out one disc of dough on a lightly floured surface to fit your pie dish. Place it into the dish and fill with the chicken and vegetable mixture.

- Roll out the second disc of dough and place it over the filling. Crimp the edges to seal and cut small slits in the top to allow steam to escape.

- Beat the egg and brush it over the top crust for a beautiful golden finish.

Bake:

- Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.

- Let the pot pie cool for about 10 minutes before serving.

Prep Time, Total Time, Servings:

45 minutes | 1 hour | 6 servings