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Cozy Chicken Pot Pie with Flaky Butter Crust

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This cozy chicken pot pie features a shatteringly flaky butter crust and a rich, velvety filling of tender chicken and vegetables. It’s a comforting, easy weeknight meal that comes together in about an hour.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon fine sea salt
  • 1 cup unsalted butter, very cold (European-style preferred)
  • 6–8 tablespoons ice water
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about ½ cup)
  • 3 cloves garlic, minced
  • ⅓ cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk or heavy cream
  • 3 cups cooked chicken, shredded or diced (rotisserie chicken works well)
  • 1 cup frozen peas
  • ½ cup frozen corn kernels (optional)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
  • ½ teaspoon dried rosemary, crushed
  • ¼ teaspoon ground nutmeg
  • Salt and black pepper to taste
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)

Instructions

  1. Make the crust: In a food processor, combine flour and salt. Pulse to mix. Add cold butter cubes and pulse 8-10 times until pea-sized pieces remain. Add apple cider vinegar and 6 tablespoons ice water; pulse until dough just comes together. Turn out onto floured surface, divide in half, shape into disks, wrap in plastic, and refrigerate for at least 30 minutes.
  2. Start the filling: Melt 3 tablespoons butter in a large skillet over medium heat. Add onion, carrots, and celery; cook 6-8 minutes until softened. Add garlic and cook 1 minute until fragrant.
  3. Make the roux: Sprinkle ⅓ cup flour over vegetables; stir constantly for 2 minutes until golden and nutty.
  4. Build the sauce: Slowly whisk in chicken broth until smooth and thickened, about 2-3 minutes. Whisk in milk or cream; bring to a gentle simmer and cook 2-3 minutes until sauce coats the back of a spoon.
  5. Add chicken and seasonings: Stir in chicken, peas, corn (if using), thyme, rosemary, nutmeg, salt, and pepper. Simmer 2-3 minutes until heated through. Adjust seasoning to taste. Remove from heat.
  6. Assemble the pot pie: Preheat oven to 400°F (200°C). Roll out one dough disk on floured surface to 12 inches diameter, ⅛-inch thick. Transfer to 9-inch pie dish or cast iron skillet, pressing into bottom and sides. Pour in filling. Roll out second dough disk and place on top. Crimp edges to seal; cut 4-5 slits in top. Brush with egg wash.
  7. Bake: Place pot pie on baking sheet. Bake 35-45 minutes until crust is deep golden brown and filling bubbles. If edges brown too quickly, cover with foil. Cool on wire rack at least 15 minutes before serving.

Notes

Keep all crust ingredients cold for flakiness. Don’t overwork the dough. Let pot pie rest 15-20 minutes after baking to set filling. For individual pot pies, divide filling among ramekins and bake 20-25 minutes.

Nutrition

Keywords: chicken pot pie, flaky butter crust, comfort food, easy dinner, rotisserie chicken, homemade pie crust

Find it online: https://lucastable.com/cozy-chicken-pot-pie-with-flaky-butter-crust-easy-recipe/