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Cozy Homestyle Chicken Pot Pie with Flaky Crust

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A creamy, savory chicken and vegetable filling topped with a buttery, flaky crust. This comforting pot pie is perfect for cozy nights and is made with simple, everyday ingredients.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 1/2 cup whole milk or heavy cream
  • 3 cups cooked chicken, shredded or cubed
  • 1 cup frozen peas
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into small cubes
  • 6 to 8 tablespoons ice water
  • 1 egg, beaten with 1 tablespoon water

Instructions

  1. Make the crust first. In a large bowl, whisk together the flour and salt. Add the cold butter cubes. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture looks like coarse meal with some pea-sized butter pieces remaining. Drizzle in the ice water, 1 tablespoon at a time, mixing with a fork until the dough just comes together. It should be shaggy, not smooth. Turn it out onto a floured surface, bring it together into a disc, wrap it in plastic, and refrigerat…
  2. While the dough chills, melt the butter in your Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for about 6 to 8 minutes, stirring occasionally, until the vegetables soften. The onions should look translucent, not brown. Add the garlic and cook for one more minute until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 2 minutes. Slowly pour in the chicken broth while whisking to prevent lumps. Bring to a simmer and cook for 3 to 4 minutes until the mixture thickens enough to coat the back of a spoon.
  4. Stir in the milk or cream, shredded chicken, frozen peas, thyme, nutmeg, and a generous pinch of salt and pepper. Taste and adjust seasoning if needed. Remove from heat and set aside.
  5. Preheat the oven to 400°F (200°C).
  6. On a floured surface, roll the chilled dough into a circle about 12 inches in diameter and 1/4-inch thick. It should be about 2 inches larger than your pie dish.
  7. Pour the filling into your pie dish or baking dish. Gently lay the rolled dough on top. Crimp the edges by pressing with a fork or folding them under. Cut 4 to 5 slits in the top of the crust to let steam escape. Brush the top with the egg wash.
  8. Place the pie on a baking sheet. Bake for 30 to 35 minutes, until the crust is deep golden brown and the filling is bubbling up through the slits. Let it rest for 10 to 15 minutes before serving.

Notes

Chill the dough for at least 30 minutes to ensure flaky layers. Use a baking sheet under the pie to catch drips. Let the pie rest for 10-15 minutes before serving to allow the filling to set. For a vegetarian version, swap chicken for mushrooms and use vegetable broth. For a dairy-free version, use olive oil or vegan butter and unsweetened oat milk or full-fat coconut milk.

Nutrition

Keywords: chicken pot pie, homestyle, comfort food, flaky crust, easy dinner, cozy

Find it online: https://ovenmila.com/cozy-homestyle-chicken-pot-pie-with-flaky-crust/