Homestyle Chicken Pot Pie with Flaky Crust

Explore the comforting flavors of a classic dish that warms the heart and fills the belly: Cozy Homestyle Chicken Pot Pie. This beloved recipe brings together tender chicken, fresh vegetables, and a creamy sauce, all encased in a flaky, buttery crust. Perfect for family dinners or chilly nights, this pot pie is not just a meal; it’s an experience, evoking memories of home-cooked meals and shared moments around the table. In this article, we will guide you step-by-step through the process of creating this delightful dish, ensuring that you enjoy every moment of cooking and savoring it.

Homestyle Chicken Pot Pie with Flaky Crust

Discover the ultimate comfort food with this Cozy Homestyle Chicken Pot Pie recipe. Filled with tender chicken, vibrant vegetables, and a creamy sauce, all wrapped in a flaky crust, this dish is perfect for family dinners and chilly nights. Follow our simple step-by-step instructions to create this nostalgic meal that brings warmth to your table. Embrace the cooking experience and savor every delightful bite of this heartwarming classic.

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Ingredients

For the Flaky Crust:

2 ½ cups all-purpose flour

1 teaspoon salt

1 cup unsalted butter (cold, cut into cubes)

6-8 tablespoons ice water

For the Filling:

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

1 tablespoon olive oil

1 medium onion (diced)

2 carrots (sliced)

2 celery stalks (sliced)

3 cloves garlic (minced)

1 cup frozen peas

1 cup chicken broth

½ cup heavy cream

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

1 egg (for egg wash)

Instructions

Prepare the Flaky Crust:

- In a large bowl, whisk together the flour and salt.

- Add the cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

- Stir in the ice water, one tablespoon at a time, until the dough comes together.

- Divide the dough into two equal parts, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

Make the Filling:

- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent.

- Add the chicken pieces and cook for about 5 minutes, or until browned on all sides.

- Stir in the carrots, celery, and garlic; cook for another 3-4 minutes until they begin to soften.

- Add the chicken broth, heavy cream, thyme, rosemary, salt, and pepper. Bring to a gentle simmer and let cook for another 5-7 minutes until the sauce thickens slightly.

- Stir in the frozen peas, mix well and then remove from heat. Allow to cool slightly.

Assemble the Pot Pie:

- Preheat your oven to 425°F (220°C).

- Roll out one disc of dough on a lightly floured surface to fit your pie dish. Transfer it into the dish, pressing it down gently.

- Pour the chicken filling into the crust evenly.

- Roll out the second disc of dough and place it over the filling. Seal the edges by crimping or using a fork to make a decorative border. Cut slits in the top crust to allow steam to escape.

- Brush the top crust with beaten egg for a golden finish.

Bake the Pie:

- Place the pot pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown.

- Remove from the oven and let it cool for about 10 minutes before slicing.

Serve:

- Cut into wedges and enjoy your homemade chicken pot pie warm, garnished with fresh herbs if desired.

Prep Time, Total Time, Servings: 45 minutes | 1 hour 20 minutes | Serves 6