Chicken Pot Pie Comfort Food (Print-Friendly Version)

Warm up any evening with classic chicken pot pie, loaded with tender chicken, carrots, peas, and herbs in a buttery crust. Ideal for holidays or family dinners. Save & click.

# Ingredients You’ll Need:

→ Pie Crust

01 - 2 1/2 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1 teaspoon salt
04 - 1 cup unsalted butter, cold and cut into cubes
05 - 1/2 cup cold buttermilk
06 - 1-2 tablespoons cold water
07 - 1 large egg, beaten

→ Filling

08 - 1/4 cup unsalted butter
09 - 1/3 cup diced onion
10 - 1 cup sliced carrots (about 2 medium)
11 - 1/2 cup sliced celery (about 1 stalk)
12 - 2 cloves garlic, minced
13 - 1/3 cup all-purpose flour
14 - 1 1/2 teaspoons fresh thyme, minced
15 - 1 tablespoon fresh Italian parsley, minced
16 - 1 teaspoon salt
17 - 1/2 teaspoon black pepper
18 - 1 3/4 cups chicken broth
19 - 1/2 cup heavy cream
20 - 3 cups cooked chicken or turkey, shredded
21 - 1 cup frozen peas

# How to Make It:

01 - Combine flour, sugar, and salt in a large bowl. Add cold cubed butter and toss to coat. Transfer mixture to a clean surface and use a rolling pin to work butter into thin sheets, integrating with flour. Use a bench scraper as needed to gather the mixture. Continue until all butter is incorporated and the mixture appears flaky. Return to bowl and freeze for 15 minutes to chill.
02 - Remove bowl from freezer. Add cold buttermilk and stir gently with a spoon, then use hands to bring dough together. If too dry, incorporate cold water one tablespoon at a time until dough forms a cohesive ball. Divide dough in half, flatten into disks, wrap each in plastic, and refrigerate while preparing filling.
03 - Melt butter in a large skillet over medium-high heat. Add diced onion, sliced carrots, celery, and minced garlic. Sauté until vegetables are tender, stirring occasionally. Sprinkle in flour, salt, black pepper, thyme, and parsley, stirring until combined. Gradually add chicken broth and heavy cream, whisking to remove lumps. Lower heat, simmer for 10 minutes until sauce thickens. Stir in shredded chicken or turkey and frozen peas. Remove from heat and set aside.
04 - Preheat oven to 400°F. Retrieve dough disks from refrigerator. On a floured surface, roll one disk into a 12-inch round, approximately 1/4 inch thick. Gently fit into a 9-inch pie pan, smoothing with fingers and trimming excess edges.
05 - Fill prepared crust with chicken filling. Roll out the second dough disk and place over the filling. Trim overhang and seal the edges by crimping with a fork or fingers. Use a sharp knife to cut several small slits in the top crust to allow steam to escape. Brush crust and edges with beaten egg.
06 - Bake for 45 minutes or until crust is golden brown, using a pie crust shield if desired to prevent excessive browning on the edges. Cool for 10 minutes before slicing and serving.

# Extra Suggestions:

01 - For best results, chill the crust thoroughly to ensure a flaky texture.
02 - A pie crust shield can help prevent over-browning of the outer edges during baking.

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