Description
A comforting classic featuring tender chicken and vegetables in a creamy sauce, encased in a flaky pie crust.
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
- Make the Pie Crust: In a mixing bowl, combine the all-purpose flour, baking powder, and kosher salt. Use a pastry cutter or your fingers to cut in the cubed butter until the mixture resembles small peas. Gradually stir in the ice water just until the dough comes together. Be careful not to overmix. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
- Cook the Chicken: While the dough is chilling, prepare the chicken. Place the boneless, skinless chicken breasts in a pot of boiling water. Cook for 15 to 20 minutes or until fully cooked. Remove the chicken from the water and let it cool. Once cooled, shred the chicken into bite-sized pieces.
- Prepare the Filling: In a large skillet, heat a little oil over medium heat. Add the chopped onion and sauté until it becomes translucent. Then, add the diced carrots and minced garlic, cooking until the carrots are tender. Pour in the low-sodium chicken broth and heavy cream, stirring to combine. Add the shredded chicken, frozen peas, chopped parsley, and freshly ground black pepper. Allow the mixture to simmer for a few minutes to combine the flavors.
- Assemble the Pot Pie: Preheat your oven to 425°F (220°C). Take one disc of chilled dough and roll it out on a floured surface until it’s large enough to fit your pie dish. Place the rolled-out dough into the pie dish and pour in the chicken filling. Roll out the second disc of dough for the top, and seal the edges of the pie by crimping them with a fork or your fingers. Cut slits in the top crust to allow steam to escape. Brush the top with the beaten egg and sprinkle with flaky sea salt.
- Bake: Place the pie in the preheated oven and bake for 30 to 35 minutes, or until the crust is golden brown. Keep an eye on it; if the edges begin to brown too quickly, cover them with foil.
- Cool and Serve: Once baked, remove the pot pie from the oven and let it cool for about 10 minutes before serving. This allows the filling to set a bit, making it easier to slice. Serve it warm, possibly with a side of green salad for a fresh touch.
Notes
This dish pairs wonderfully with a light salad or steamed vegetables.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg
Keywords: chicken pot pie, comfort food, family dinner