Easy as pie! a beginner’s guide to chicken pot pie with a tender, buttery pie crust

Indulge in the warmth and comfort of a classic chicken pot pie with this delectable recipe that incorporates a flaky, homemade pie crust. This hearty and satisfying dish is perfect for cozy evenings or special occasions, and our detailed instructions will guide you through every step to create a masterpiece.

Ingredients for the Pie Crust

• 2 1/4 cups (281g) all-purpose flour, plus more for rolling
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold and cut into small pieces
• 1/2 cup (120ml) ice water

Ingredients for the Filling

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1/2 cup (120ml) all-purpose flour
• 4 cups (960ml) chicken broth
• 1 cup (240ml) milk
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 3 cups (720g) cooked chicken, shredded
• 1 cup (240g) frozen peas
• 1 cup (240g) chopped carrots
• 1 cup (240g) chopped celery

Instructions for the Pie Crust

1. In a large bowl, whisk together the flour and salt.
2. Add the butter pieces and use your fingers to work them into the flour until the mixture resembles coarse crumbs.
3. Add the ice water 1 tablespoon at a time, mixing 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.

Instructions for the Filling

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, celery, and garlic and cook until softened.
3. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
4. Gradually whisk in the chicken broth and milk until smooth.
5. Bring to a simmer and cook for 5 minutes, or until thickened.
6. Stir in the thyme, rosemary, black pepper, chicken, peas, carrots, and celery.

Assembling the Pie

1. Preheat oven to 375°F (190°C).
2. On a lightly floured surface, roll out the pie crust to a 12-inch (30cm) circle.
3. Transfer the crust to a 9-inch (23cm) pie plate and trim the edges.
4. Pour the filling into the pie crust and top with the remaining pie crust, rolled out to an 11-inch (28cm) circle.
5. Crimp the edges of the crust and cut slits in the top to allow steam to escape.

Baking the Pie

1. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
2. Let cool for 15 minutes before serving.

Tips for a Perfect Pie

• Use a sharp knife to cut even slits in the top crust.
• If the edges of the crust start to brown too quickly, cover them with foil.
• Let the pie cool slightly before serving to prevent the filling from spilling out.

The Secret to the Best Pie Crust

The key to a flaky and tender pie crust is to keep the butter cold and work it into the flour quickly. Avoid overworking the dough, as this can result in a tough crust.

Troubleshooting Common Pie Problems

• Soggy bottom crust: Blind bake the bottom crust before adding the filling.
• Tough crust: Overworking the dough or using too much water can lead to a tough crust.
• Cracked crust: If the crust cracks during baking, brush it with milk or cream to help seal the cracks.

The Perfect Comfort Food for Any Occasion

Whether you’re looking for a cozy family meal or an impressive dish for a special gathering, this chicken pot pie recipe using pie crust is sure to deliver. Its heartwarming flavors and flaky crust will make it a staple in your recipe collection.

What You Need to Learn

Q: Can I use store-bought pie crust?
A: Yes, you can use store-bought pie crust for convenience.

Q: What vegetables can I add to the filling?
A: You can add any vegetables you like, such as potatoes, mushrooms, or green beans.

Q: Can I freeze chicken pot pie?
A: Yes, you can freeze chicken pot pie for up to 3 months. Thaw it overnight in the refrigerator before reheating.