Homestyle Chicken Pot Pie with Flaky Crust -

- 2 cups boneless, skinless chicken thighs, diced - 1 cup carrots, diced - 1 cup celery, diced - 1 cup frozen peas - 1 medium onion, chopped - 2 cloves garlic, minced - 1/2 cup chicken broth - 1 cup heavy cream - 1/4 cup all-purpose flour - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 1 recipe for pie crust (homemade or store-bought) - 1 tablespoon olive oil or butter for sautéing

Homestyle Chicken Pot Pie with Flaky Crust

Indulge in the heartwarming delight of homemade chicken pot pie with this comforting recipe. Packed with tender chicken, vibrant vegetables, and a creamy, savory sauce, all nestled under a flaky crust, this classic dish is sure to please. Learn how to create the perfect filling and a beautifully flaky crust that elevates your meal. Perfect for cozy family dinners or special occasions, this pot pie invites everyone to gather around the table for a slice of nostalgia.

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Ingredients

For the Filling:

1 pound boneless, skinless chicken thighs, diced into bite-sized pieces

1 cup carrots, peeled and diced

1 cup peas (fresh or frozen)

1 cup potatoes, peeled and diced

1/2 cup celery, diced

1 small onion, finely chopped

3 cloves garlic, minced

4 cups low-sodium chicken broth

1/2 cup heavy cream

1/4 cup all-purpose flour

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

For the Flaky Crust:

2 1/2 cups all-purpose flour

1 teaspoon salt

1 cup unsalted butter, chilled and cut into small cubes

6-8 tablespoons ice water

1 egg, beaten (for egg wash)

Instructions

Prepare the Chicken Filling:

- In a large pot, heat the olive oil over medium heat. Add the diced chicken thighs and cook until they are nicely browned, approximately 5-7 minutes. Once cooked, remove the chicken from the pot and set aside.

- In the same pot, add the finely chopped onion, diced carrots, diced celery, and minced garlic. Sauté the mixture for about 5 minutes, or until the vegetables are softened and fragrant.

- Next, stir in the diced potatoes along with the dried thyme, dried rosemary, salt, and pepper. Cook for an additional 2-3 minutes to combine the flavors.

- Sprinkle the all-purpose flour over the vegetable mixture, stirring well to coat all the ingredients. Gradually pour in the chicken broth while stirring constantly until the mixture thickens, which should take about 3-5 minutes.

- Once thickened, return the browned chicken to the pot, add the peas and heavy cream, and stir until everything is well mixed. Remove from heat and set aside.

Make the Flaky Crust:

- In a large mixing bowl, combine the all-purpose flour and salt. Add the chilled, cubed butter and use a pastry cutter or your fingers to blend the mixture until it resembles coarse crumbs.

- Gradually add the ice water, one tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking the dough.

- Divide the dough into two equal halves, shape each into a disc, wrap them in plastic wrap, and refrigerate for at least 30 minutes to firm up.

Assemble the Pot Pie:

- Preheat your oven to 425°F (220°C).

- On a lightly floured surface, roll out one disc of the chilled dough to fit a 9-inch pie dish. Carefully transfer the rolled-out crust to the dish, trimming any excess dough that hangs over the edges.

- Pour the prepared chicken filling into the crust, spreading it evenly across the surface.

- Roll out the second disc of dough and place it over the filling. Trim any excess dough, pinch the edges securely to seal, and cut a few slits in the top crust to allow steam to escape during baking.

- Brush the top crust with the beaten egg to achieve a beautifully golden finish.

Bake:

- Bake the pot pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

- Once done, remove the pot pie from the oven and let it cool for about 10 minutes to set before serving.

Prep Time: 30 minutes | Total Time: 1 hour 10 minutes | Servings: 6

Presentation Tips: Serve the pot pie warm in the dish it's baked in or slice individual portions for a more elegant presentation. Garnish with fresh herbs like parsley for a pop of color!