Name: Creamy Chicken Pot Pie with Buttery Flaky Crust
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 6 servings
Ingredients: 1 pound whole chicken or chicken parts; 3 cup chicken broth; 1 medium yellow onion; 2 medium carrot; 2 stalk celery; 3 sprig fresh thyme; 1 bay leaf; 4 tablespoon butter; 3 tablespoon all-purpose flour; 0.75 cup heavy cream; 1 cup frozen peas; 1 teaspoon salt; 0.5 teaspoon black pepper; 1.5 cup all-purpose flour; 0.5 cup butter; 0.5 teaspoon salt; 4 tablespoon ice water; 1 egg

Creamy Chicken Pot Pie with Buttery Flaky Crust

DessertSoupchickencomfort-fooddinner

30 minPrep1 h 15 minCook6Serves

Ingredients

1 poundwhole chicken or chicken parts (bone-in, skin-on)
3 cupchicken broth
1 mediumyellow onion
2 mediumcarrot
2 stalkcelery
3 sprigfresh thyme
1bay leaf
4 tablespoonbutter
3 tablespoonall-purpose flour
¾ cupheavy cream
1 cupfrozen peas
1 teaspoonsalt
½ teaspoonblack pepper
1½ cupall-purpose flour
½ cupbutter (cold, cubed)
½ teaspoonsalt
4 tablespoonice water
1egg (for egg wash)

Prep

01
Dice 1 medium yellow onion, chop 2 medium carrots, and chop 2 celery stalks into small pieces.
02
Measure out the broth, cream, peas, and seasonings; have them ready before cooking.

Method

01
In a large pot, combine the chicken, broth, bay leaf, and thyme sprigs. Bring to a boil, then reduce to a simmer and poach until the chicken is cooked through, about 25 minutes. Remove the chicken, let cool slightly, then shred the meat and discard bones and skin. Strain the broth, discarding solids.
02
In the same pot, melt 4 tablespoons butter over medium heat. Add the diced onion, carrot, and celery. Cook until softened, about 8 minutes.
03
Sprinkle 3 tablespoons flour over the vegetables and stir constantly for 1 minute to form a paste.
04
Gradually whisk in the strained broth and heavy cream, stirring until smooth and no lumps remain. Bring to a gentle simmer and cook for 5 minutes until thickened.
05
Stir in the shredded chicken and frozen peas. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning as needed. Remove from heat and let cool slightly.
06
In a food processor, pulse together 1 1/2 cups flour, 1/2 cup cold cubed butter, and 1/2 teaspoon salt until the mixture resembles coarse crumbs.
07
Add ice water 1 tablespoon at a time, pulsing gently until the dough just comes together. Do not overwork. Form into a disk, wrap in plastic, and chill for at least 20 minutes.
08
Preheat the oven to 400°F. Pour the chicken filling into a 9-inch pie dish. On a floured surface, roll the dough to fit the top of the dish. Place over the filling, trim excess, and crimp the edges.
09
Beat the egg with 1 tablespoon water. Brush the crust generously with egg wash. Cut 2-3 small slits in the top for steam to escape.
10
Bake at 400°F for 30 to 35 minutes, until the crust is deep golden brown and the filling bubbles at the edges. Cool for 5 minutes before serving.

The filling can be made a day ahead, cooled completely, and refrigerated in the pie dish before adding the crust and baking. The dough is best if chilled at least 20 minutes but can be prepared a few hours ahead and wrapped tightly. For a shallower top crust, save dough scraps and make a lattice instead.