Classic Chicken Pot Pie

Freshly baked chicken pot pie can be stored in the refrigerator for up to 5 days when tightly covered with plastic wrap or kept in an airtight container. If you’d prefer, you can freeze the pie, either baked or unbaked, for up to 2 months. Just make sure to wrap it well in plastic wrap before freezing.

Tried this recipe? Share your experience in the comments below!

Ingredients

Crust:

• 3 cups (360 g) all-purpose flour, plus extra for rolling
• 1 cup (2 sticks) unsalted butter, cut into ½” pieces
• 1 teaspoon baking powder
• 1 teaspoon kosher salt

Filling:

• ½ cup (1 stick) unsalted butter, plus extra for greasing the dish
• 1 medium yellow onion, finely chopped
• 2 large carrots, peeled and finely chopped
• Kosher salt, to taste
• 3 cloves garlic, minced
• ½ cup all-purpose flour
• 3 cups low-sodium chicken broth
• ¼ cup heavy cream
• 1 cup frozen peas
• 4 boneless, skinless chicken breasts, poached and cubed
• 2 tablespoons fresh parsley, chopped
• 2 teaspoons fresh thyme leaves, chopped
• Freshly ground black pepper, to taste
• 1 large egg, lightly beaten
• Flaky sea salt, for sprinkling

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Directions

For the Crust:

1. Freeze flour and butter: Place the flour and butter in the freezer for 30 minutes to chill.
2. Make the dough: In a food processor, pulse the flour, baking powder, and kosher salt to combine. Add chilled butter and pulse until pea-sized pieces form. With the motor running, slowly add ice water (1 tablespoon at a time) until the dough comes together and feels moist but not sticky.
3. Form and chill the dough: Turn the dough onto a floured surface and shape it into 2 balls. Flatten into discs, cover with plastic wrap, and refrigerate for at least 30 minutes or up to 3 days.

For the Filling:

1. Cook vegetables: In a large pot over medium heat, melt the butter. Add the onions and carrots, and cook for about 10 minutes until softened. Stir in garlic, then mix in the flour, cooking for about 3 minutes until the mixture is golden and bubbling.
2. Make the sauce: Gradually whisk in the chicken broth, bringing the mixture to a boil and stirring until thickened (about 5 minutes). Remove from heat and stir in the cream, chicken, peas, parsley, and thyme. Season with salt and pepper, and let the filling cool.

Assemble and Bake:

1. Preheat oven: Preheat the oven to 375°F (190°C) and position a rack in the center of the oven.
2. Prepare the crust: Roll out one disc of dough on a floured surface to ¼” thickness and line a 9-inch pie dish with it. Add the cooled filling. Roll out the second dough disc to cover the pie, then press and crimp the edges to seal.
3. Egg wash and bake: Brush the top crust with the beaten egg, and cut 4 small slits to allow steam to escape. Sprinkle with flaky sea salt.
4. Bake and serve: Bake for about 45 minutes or until the crust is golden brown. Let the pie cool for at least 15 minutes before serving.

Enjoy your homemade chicken pot pie!