Description
A hearty and comforting dish filled with tender chicken, fresh vegetables, and creamy sauce, all encased in a flaky pie crust.
Ingredients
Scale
- 2 cups All-Purpose Flour
- 1 cup Unsalted Butter
- 1 teaspoon Baking Powder
- 1 teaspoon Kosher Salt
- 6 tablespoons Ice Water
- 1 medium Yellow Onion
- 2 medium Carrots
- 2 cloves Garlic
- 2 cups Low-Sodium Chicken Broth
- 1 cup Heavy Cream
- 2 cups Boneless Skinless Chicken Breasts
- 1 cup Frozen Peas
- 2 tablespoons Fresh Parsley
- 1 teaspoon Freshly Ground Black Pepper
- 1 large Egg
- 1 teaspoon Flaky Sea Salt
Instructions
- Make the Pie Crust: Start by mixing the flour, baking powder, and salt in a big bowl. Then, cut in the butter until it resembles coarse crumbs. Mix in the ice water until the dough comes together. Divide the dough into two balls, wrap them in plastic, and refrigerate for at least 30 minutes.
- Prepare the Filling: While the dough chills, chop the yellow onion and carrots. In a large pot, heat a little oil over medium heat. Add the onions and carrots, sauté until they begin to soften. Add garlic and cook for an additional minute until fragrant.
- Add the Chicken and Broth: Cut the cooked chicken into bite-sized pieces and add it to the pot. Pour in the chicken broth and bring it to a simmer.
- Make it Creamy: Stir in the heavy cream (or half-and-half) and let it heat through. Add the frozen peas, parsley, and season with black pepper and flaky sea salt. Remove from heat.
- Roll Out the Dough: Preheat your oven to 400°F (200°C). Roll out one ball of chilled dough to fit a pie pan. Lay it in the pan, pressing against the edges.
- Fill the Pie: Pour the chicken filling into the pie crust. Roll out the second dough ball and place it on top of the filling, sealing the edges. Cut slits in the top crust to allow steam to escape. You can brush the top with a beaten egg if you want a golden crust.
- Bake the Pie: Place the pot pie in the preheated oven and bake for 30–35 minutes or until the crust is golden and the filling is bubbling.
- Cool and Serve: Let the pot pie cool for a few minutes before serving. This will help the filling to set a little and avoid burns.
Notes
Serve with a green salad or crusty bread. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg
Keywords: chicken pot pie, comfort food, pie recipe, family dinner, homemade dinner