Chicken Pot Pie with Rich Pastry Crust
Experience comfort food at its finest with this Chicken Pot Pie with Rich Pastry Crust, a decadent twist on a beloved classic. Featuring a buttery, flaky homemade crust and a velvety filling brimming with tender chicken, vibrant vegetables, and a creamy herb-infused sauce, this dish is the ultimate crowd-pleaser. Each step, from preparing the golden pastry to simmering the flavorful filling, ensures a meal that’s as satisfying to make as it is to savor. Perfect for family dinners or cozy gatherings, this chicken pot pie is baked to golden perfection and best served warm for a hearty, indulgent treat. Keywords: chicken pot pie, rich pastry crust, comfort food, homemade, golden flaky crust.
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Recipe Information
Ingredients
- 10 tbsp unsalted butter
- 2.5 cups all-purpose flour
- 1 tsp salt
- 6 tbsp ice water
- 2 pieces boneless, skinless chicken breasts
- 2.5 cups chicken broth
- 1 cup carrot, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 cup yellow onion, diced
- 4 tbsp unsalted butter
- 0.33 cup all-purpose flour
- 0.33 cup heavy cream
- 1 egg, beaten
- 0.5 tsp black pepper
- 0.5 tsp dried thyme
Instructions
Prepare the pastry crust by combining 10 tablespoons of cold unsalted butter, 2 1/2 cups all-purpose flour, and 1 teaspoon salt in a large mixing bowl.
Use a pastry cutter or your hands to blend the butter into the flour until the mixture resembles coarse crumbs.
Gradually add 6 tablespoons of ice water, mixing until the dough comes together.
Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 400°F (200°C).
Season the chicken breasts with salt and pepper, and cook them in a skillet over medium heat until no longer pink, about 10-12 minutes. Remove from heat, cool slightly, and shred into bite-sized pieces.
In a medium saucepan, melt 4 tablespoons of butter over medium heat. Add the diced onion, carrot, and celery, cooking for 5 minutes until the vegetables soften.
Stir in 1/3 cup of flour to coat the vegetables, cooking for 1 minute to eliminate the raw flour taste.
Gradually whisk in 2 1/2 cups chicken broth and 1/3 cup heavy cream, cooking until the sauce thickens, about 5 minutes.
Add the shredded chicken, peas, black pepper, and thyme. Mix well and simmer for 2-3 minutes. Remove from heat and let the filling cool slightly.
Roll out the first pastry disc on a floured surface to fit a 9-inch pie dish. Place it into the dish, trimming any excess dough.
Pour the chicken filling into the pie crust, spreading it evenly.
Roll out the second pastry disc and place it over the filling. Pinch the edges to seal and crimp decoratively if desired. Cut a few small slits in the top to allow steam to escape.
Brush the crust with the beaten egg to give it a golden color.
Bake the pot pie in the preheated oven for 40-45 minutes, or until the crust is golden brown and flaky.
Allow the pie to cool for 10 minutes before serving.
Nutrition Facts
Calories |
3906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.8 g | 278% | |
| Saturated Fat | 119.8 g | 599% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 994 mg | 331% | |
| Sodium | 4418 mg | 192% | |
| Total Carbohydrate | 322.0 g | 117% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 28.6 g | ||
| Protein | 171.8 g | 344% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 418 mg | 32% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 3537 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
