Classic Chicken Pot Pie
2 hrs 45 min (plus chilling)6–8 servings
A double-crust pot pie with buttery pastry, creamy chicken and vegetable filling, and a golden-brown baked top.
| prepFreeze flour and butter 30 min | |||||||||
| prepPreheat oven to 375°F / 190°C | |||||||||
| 360 g all-purpose flour, plus more for surface | Pulse flour, baking powder & salt; add butter until pea-sized | Add ice water until dough just comes together | Form into 2 discs, cover & chill 30 min to 3 days | Roll out 1 dough disc, transfer to pie dish, add filling | Roll out 2nd disc, arrange on top, seal & crimp edges | Bake 375°F / 190°C, 45 min until golden brown | Cool at least 15 min before serving | ||
| 1 cup / 2 sticks unsalted butter, cut into 1/2" pieces | |||||||||
| 1 tsp baking powder | |||||||||
| 1 tsp kosher salt | |||||||||
| 120 ml ice water | |||||||||
| 1/2 cup / 1 stick unsalted butter, plus more for dish | Melt butter, cook onion & carrot 10 min | Stir in garlic, then flour; cook 3 min until golden | Whisk in broth, bring to boil, cook 5 min until thickened | Remove from heat, stir in cream, chicken, peas, parsley & thyme; season with salt & pepper | Cool filling | ||||
| 1 medium yellow onion, finely chopped | |||||||||
| 2 large carrots, peeled, finely chopped | |||||||||
| 3 cloves garlic, finely chopped | |||||||||
| 60 g all-purpose flour | |||||||||
| 720 ml low-sodium chicken broth | |||||||||
| 60 ml heavy cream | |||||||||
| 4 (8-oz. / 225 g each) boneless, skinless chicken breasts, poached, cut into cubes | |||||||||
| 150 g frozen peas | |||||||||
| 2 tbsp finely chopped fresh parsley | |||||||||
| 2 tsp finely chopped fresh thyme | |||||||||
| Kosher salt | |||||||||
| Freshly ground black pepper | |||||||||
| 1 large egg, lightly beaten | Brush with egg wash, cut 4 slits, sprinkle with sea salt | ||||||||
| Flaky sea salt | |||||||||
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