A classic American chicken pot pie with a buttery, flaky homemade crust and a creamy filling of tender chicken and vegetables — the ultimate comfort food for a chilly evening.
cooked chickenchopped or shredded, about 400 g; rotisserie, roasted, or poached chicken all work3 cups
all-purpose flourabout 40 g1/3 cups
chicken brothwarmed
1¾ cups
heavy creamwarmed, for the sauce; extra for brushing the crust½ cup
salt1 tsp
cracked black pepper½ tsp
frozen peas1 cup
pie doughcan use store-bought; one round for bottom crust, one for top2 pieces
flake saltsprinkled on top, optional~1 tspest.
Steps
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1
Thinly slice the celery and carrots, chop the onion, mince or press the garlic, and strip and chop the fresh thyme leaves.
2
Heat a large skillet over medium-high heat and melt the butter.
3
Have your cooked chicken chopped or shredded and ready to use.
4
Once the butter is melted, add the onion, carrot, celery, and garlic, and cook, stirring frequently, for about 5 minutes until the carrots soften slightly.
5
Sprinkle in the flour, stir to coat everything evenly, and cook for about 2 minutes to form a roux.
6
While stirring, slowly pour in the warmed chicken broth, then stir in the warmed heavy cream until the sauce becomes smooth and velvety.
7
Season with salt, black pepper, and thyme, reduce heat to low, bring to a simmer, and cook for about 2 to 5 minutes until the sauce thickens.
8
Once the sauce is thick, stir in the chicken and frozen peas, cook until well combined, then transfer to a bowl and let cool to room temperature.
9
Preheat the oven to 425°F (about 220°C). On a floured surface, roll out one round of pie dough into a 12-inch circle.
10
Transfer the rolled dough into a deep-dish 9-inch pie pan, gently pressing it into the edges without pushing down hard.
11
Roll out the second round of dough in the same way to use as the top crust.
12
Pour the cooled filling into the bottom crust and smooth it out, then cover with the top crust, trim the excess edge, and tuck it under.
13
Crimp the edges decoratively using your thumbs and index finger.
14
Brush the top crust with heavy cream, cut a few vent slits, and optionally sprinkle with flake salt.
15
Place the pie on a rimmed baking sheet and bake at 425°F for 20 minutes, then reduce the temperature to 350°F and bake for an additional 40 minutes until golden and puffed.
16
Let the pie cool until just warm, then slice and serve.
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