Homestyle Chicken Pot Pie with Flaky Crust

- 2 cups cooked chicken, shredded (preferably thighs for added flavor) - 1 cup carrots, diced - 1 cup peas (fresh or frozen) - 1 cup celery, diced - 1 medium onion, chopped - 3 cloves garlic, minced - 1/4 cup all-purpose flour - 1 cup chicken broth - 1/2 cup heavy cream - 2 tablespoons olive oil - 1 teaspoon dried thyme - Salt and pepper to taste

Indulge in the warm, comforting flavors of homemade Chicken Pot Pie. This easy-to-follow recipe combines tender chicken, fresh vegetables, and a flaky crust that's sure to be a family favorite. With rich, hearty ingredients, each bite offers a perfect balance of nostalgia and satisfaction. Whether for a cozy night in or a family gathering, this dish is your go-to comfort food that brings everyone together around the dinner table. Enjoy the experience and make lasting memories!

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Ingredients

For the Filling:

1 lb boneless, skinless chicken thighs (cut into bite-sized pieces)

1 medium onion (diced)

2 carrots (sliced)

2 celery stalks (sliced)

3 cloves garlic (minced)

1 cup frozen peas

3 cups chicken broth

½ cup heavy cream

¼ cup all-purpose flour

1 tsp dried thyme

1 tsp dried rosemary

2 tbsp olive oil

Salt and pepper to taste

For the Flaky Crust:

2 ½ cups all-purpose flour

1 tsp salt

1 cup cold unsalted butter (cubed)

6-8 tbsp ice water

1 egg (beaten, for egg wash)

Instructions

Prepare the Filling:

- In a large skillet, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes.

- Add the garlic and cook for an additional minute until fragrant.

- Stir in the chicken pieces and cook until they are browned on the outside, about 5 minutes.

- Sprinkle in the flour, coating the chicken and vegetables evenly. Cook for 1-2 minutes to remove the raw flour taste.

- Gradually add the chicken broth while stirring continuously until the mixture thickens. Bring to a simmer and add the heavy cream, thyme, rosemary, salt, and pepper. Stir in the frozen peas. Remove from heat and let it cool slightly.

Make the Flaky Crust:

- In a large bowl, combine the flour and salt. Add the cubed butter and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.

- Gradually sprinkle in the ice water, mixing until the dough comes together. Do not overwork the dough. Divide the dough into two equal parts, shape into discs, and wrap in plastic wrap. Refrigerate for at least 30 minutes.

Assemble the Pot Pie:

- Preheat your oven to 400°F (200°C).

- On a floured surface, roll out one chilled disc of dough to fit a 9-inch pie dish. Place it into the dish and pour the cooled filling inside.

- Roll out the second disc of dough and place it over the filling. Trim and crimp the edges to seal. Cut slits in the top crust for steam to escape. Brush the surface with the beaten egg for a golden crust.

Bake the Pie:

- Place the pot pie on a baking sheet to catch any drips and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

- Let it cool for 10 minutes before slicing and serving.

Prep Time: 30 mins | Total Time: 1 hr 10 mins | Servings: 6