Description
A warm and hearty dish combining tender chicken, creamy filling, and flaky crust, perfect for a cozy family dinner.
Ingredients
Scale
- 2 cups All-Purpose Flour
- 1 cup Unsalted Butter (cubed)
- 1 teaspoon Baking Powder
- 1 teaspoon Kosher Salt
- 6 tablespoons Ice Water
- 1 medium Yellow Onion (chopped)
- 2 medium Carrots (diced)
- 2 cloves Garlic (minced)
- 2 cups Low-Sodium Chicken Broth
- 1 cup Heavy Cream
- 2 cups Boneless Skinless Chicken Breasts (cooked and shredded)
- 1 cup Frozen Peas
- 2 tablespoons Fresh Parsley (chopped)
- 1 teaspoon Freshly Ground Black Pepper
- 1 large Egg (beaten)
- 1 teaspoon Flaky Sea Salt
Instructions
- Start by making the pie crust. In a mixing bowl, combine the flour, baking powder, and kosher salt. Use a pastry cutter or two forks to cut in the cubed butter until the mixture looks like small peas.
- Gradually stir in the ice water until the dough comes together. If the dough is too dry, add a little more water.
- Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
- While the dough chills, cook the chicken breasts. Place them in a pot of boiling water and cook until fully cooked through, usually 15-20 minutes. Once cooked, remove the chicken and let it cool slightly before shredding it.
- In a large skillet, sauté the chopped onion in a little oil over medium heat until it becomes translucent, about 3-4 minutes.
- Add the diced carrots and garlic, cooking until the carrots are tender, about 5-7 minutes.
- Pour in the chicken broth and heavy cream, stirring to combine.
- Add the shredded chicken, frozen peas, chopped parsley, and black pepper. Stir well and let the filling simmer for a few minutes until heated through.
- Preheat your oven to 425°F (220°C).
- Roll out one disc of the chilled dough on a floured surface until it fits your pie dish. Gently place it in the dish.
- Pour in the filling, making sure it’s evenly distributed.
- Roll out the second disc of dough for the top. Place it over the filling and seal the edges by pinching them together. Cut several slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg and sprinkle with flaky sea salt.
- Bake for 30-35 minutes, or until the crust is golden brown.
- Remove from the oven and let cool for about 10 minutes before serving.
Notes
For variation, consider making a Buffalo Chicken Pot Pie by mixing in some Buffalo sauce or a vegetarian version using lentils and vegetables.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg
Keywords: chicken pot pie, comfort food, homemade meals, recipes using leftover chicken