Chicken Pot Pie (Printable Recipe)

Classic comfort dish with tender chicken, vegetables, and buttery homemade crust. Perfect for cozy family dinners.

# Ingredients You'll Need:

→ Pie Crust

01 - 2 1/2 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1 teaspoon salt
04 - 1 cup cold unsalted butter, cubed
05 - 1/2 cup cold buttermilk
06 - 1-2 tablespoons cold water
07 - 1 large egg, beaten for wash

→ Filling

08 - 1/4 cup unsalted butter
09 - 1/3 cup diced yellow onion
10 - 2 medium carrots, sliced (1 cup)
11 - 1 celery stalk, sliced (1/2 cup)
12 - 2 garlic cloves, minced
13 - 1/3 cup all-purpose flour
14 - 1 1/2 teaspoons fresh thyme, minced
15 - 1 tablespoon fresh Italian parsley, minced
16 - 1 teaspoon salt
17 - 1/2 teaspoon black pepper
18 - 1 3/4 cups chicken broth
19 - 1/2 cup heavy cream
20 - 3 cups cooked chicken, shredded
21 - 1 cup frozen peas

# Steps to Follow:

01 - Combine flour, sugar, and salt in large bowl. Add cold butter cubes and toss to coat. Roll mixture on clean surface using rolling pin until butter forms thin sheets and incorporates with flour. Return to bowl and freeze 15 minutes.
02 - Add buttermilk to chilled mixture. Stir with spoon then hands until dough forms ball, adding water tablespoon at a time if needed. Divide into two disks, wrap in plastic, and refrigerate while preparing filling.
03 - Heat butter in large skillet over medium-high heat. Add onion, carrots, celery, and garlic. Cook until tender, stirring occasionally.
04 - Whisk flour, salt, pepper, thyme, parsley, chicken broth, and cream into vegetables. Whisk until smooth and simmer over medium-low heat 10 minutes until thickened.
05 - Stir shredded chicken and frozen peas into sauce. Remove from heat and set aside.
06 - Preheat oven to 400°F. Roll first pastry disk into 12-inch circle on floured surface. Transfer to 9-inch pie pan, pressing smooth and trimming excess overhang.
07 - Pour chicken filling into pastry shell. Roll second disk and place over filling. Trim excess, seal edges by crimping with fork or fingers, and cut small vents in top crust.
08 - Brush crust with beaten egg. Bake 45 minutes until golden brown and internal temperature reaches 165°F. Cover with foil if browning too quickly. Cool 10 minutes before serving.

# Extra Tips:

01 - Pastry can be prepared up to 3 days ahead and refrigerated, or frozen up to 3 months
02 - Rotisserie chicken simplifies preparation while maintaining authentic flavor
03 - Use metal or foil pan when freezing to prevent thermal shock with glass
04 - Assembled unbaked pies freeze better than baked for optimal crust texture

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