Unveiling the culinary masterpiece: our legendary chicken pot pie recipe

For the Crust:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup cold unsalted butter, cut into small cubes
• 1/2 cup ice water

For the Filling:

• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 1/2 cup frozen peas
• 3 tablespoons all-purpose flour
• 3 cups chicken broth
• 1 cup milk
• 1/2 cup heavy cream
• 1/4 cup chopped fresh parsley
• Salt and black pepper to taste

Instructions

To Make the Crust:

1. In a large bowl, whisk together the flour and salt.
2. Add the cold butter cubes and use your fingers to work them into the flour until it resembles coarse crumbs.
3. Add the ice water, one tablespoon at a time, until the dough just comes together.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

To Make the Filling:

1. In a large skillet, heat a little oil over medium heat.
2. Add the carrots, celery, and onion and sauté until softened.
3. Add the peas and cook for an additional 2 minutes.
4. Sprinkle the flour over the vegetables and stir to coat.
5. Gradually whisk in the chicken broth, milk, and heavy cream until smooth.
6. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the sauce has thickened.
7. Stir in the shredded chicken, parsley, salt, and black pepper to taste.

To Assemble the Pot Pie:

1. Preheat oven to 375°F (190°C).
2. Divide the dough in half.
3. Roll out one half of the dough into a 12-inch circle.
4. Transfer the circle to a 9-inch pie plate and trim the edges.
5. Pour the filling into the pie crust.
6. Roll out the remaining dough into a 10-inch circle.
7. Place the top crust over the filling and trim the edges.
8. Crimp the edges of the crust to seal.
9. Cut vents in the top crust to allow steam to escape.

To Bake:

1. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
2. Let cool for 10 minutes before serving.

Customization Options

• Add vegetables: Experiment with different vegetables such as potatoes, green beans, or corn.
• Use different meats: Replace chicken with turkey, beef, or pork.
• Make a vegetarian version: Omit the chicken and add more vegetables, such as mushrooms, spinach, or bell peppers.
• Top with cheese: Sprinkle shredded cheddar or Parmesan over the top crust before baking.
• Serve with sides: Pair your pot pie with a side of mashed potatoes, green salad, or crusty bread.

Tips for Success

• Use cold ingredients for the crust to prevent it from becoming tough.
• Do not overwork the dough, as it will make the crust dense.
• If the sauce is too thick, add more chicken broth or milk.
• If the sauce is too thin, add more flour.
• Allow the pot pie to cool slightly before serving to prevent the filling from spilling out.

The Perfect Comfort Food

This chicken pot pie recipe is the epitome of comfort food. It’s warm, savory, and satisfying, with a flaky, golden brown crust and a creamy, flavorful filling. Whether it’s a cold winter night or a cozy family gathering, this dish will warm your hearts and fill your bellies.

Top Questions Asked

Q: What is the best way to shred the chicken for the pot pie?

A: Use two forks to shred the chicken into small, bite-sized pieces. This will help to distribute the flavor throughout the filling.

Q: Can I make the pot pie ahead of time?

A: Yes, you can prepare the pot pie up to 24 hours in advance. Simply assemble the pie and refrigerate it overnight. Before baking, let the pie come to room temperature for 30 minutes.

Q: What is the best way to store leftover pot pie?

A: Store leftover pot pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.