Prep Time: 25 mins | Cook Time: 1 hr 20 mins | Refrigeration: 1 hr | Total Time: 2 hrs 45 mins | Servings: 8
Golden, buttery-soft, and flaky crust with a big surprise inside! This is a seriously amazing chicken pot pie that everyone will be raving on and on!
2 medium-size baked chicken breasts diced
6 tablespoons unsalted butter softened
1 tablespoon cornstarch
A medium carrot peeled and diced
Small onion finely chopped
1 celery stalk diced
1/4 c. all-purpose flour
1/2 medium-size russet potato peeled and diced
1/2 c. milk
1 c. condensed chicken broth or 1 c. water plus 2 chicken bouillon cubes
1/2 c. frozen peas
Salt to taste
Freshly ground black pepper to taste
1/2 teaspoon kosher salt
2 c. all-purpose flour
1/4 c. ice water
1 c. (227 grams) cold unsalted butter, cut into cubes
1 egg yolk plus 2 teaspoons milk mixed well, for brushing
1 tablespoon white vinegar
How to make Chicken Pot Pie
Step 1: In a small bowl, combine 4 tbsp softened butter and flour until well mixed. Set aside.
Step 2: Place the cornstarch in another bowl and dissolve in the milk. Set aside.
Step 3: Add 2 tbsp butter to a large saucepan. Once the butter has melted, add the onion, carrot, and celery and saute for about 3 minutes over medium-high heat. Pour in the broth and add the potatoes. Bring everything to a boil. Put the lid on and simmer for about 10 minutes or until the veggies are just soft.
Step 4: Now, add the butter and flour mix. Bring the mixture to a gentle boil while stirring constantly. Next, pour in the milk and cornstarch mixture. Bring to a boil and season with salt and pepper. Add the chicken and peas. Stir and replace the lid. Allow the filling to cool.
Step 5: Combine the flour and salt in a food processor. Then, add the butter and blend a couple of times until the butter is a size of a pea. Pout in the water and vinegar and blend further until you have a big pile of crumbs.
Step 6: On a large piece of Saran wrap, transfer the dough. To tighten the dough into a ball, twist the plastic. Slice into two pieces, then flatten each piece into a disk. Cover the disks with plastic and keep them in the fridge for an hour. Or you can twist the plastic wrap on both ends, then cut it into 8 disks to make 4 smaller chicken pot pies.
Step 7: Prepare the oven. Preheat it to 400 degrees F.
Step 8: Roll out the two dough discs on a lightly floured work surface into two circles. The first one to about 13 inches in diameter and the other circle into around 10 inches in diameter. Make a couple (10 inches) slits in the second dough circle using a sharp knife.
Step 9: With the larger dough circle, line a 9-inch pie dish with about half-inch overhang. Alternately, you can roll out 4 disks into 8-9-inch circles and 4 disks into 5-6-inch circles if making smaller pot pies.
Step 10: Into the baking dish or ramekins, spoon the chicken filling. Using the second sheet of dough, cover the filling. Then, crimp and tuck the edges. Next, brush the top with the egg yolk wash. Repeat four times if making single portion pot pies in ramekins.
Step 11: Place in the middle rack of the oven and bake for about 50 minutes or until the pastry is golden brown. Remove from the oven when done and allow the pot pie to rest for about 15 minutes.
Step 12: Serve and enjoy!
Calories: 519kcal | Carbohydrates: 32g | Protein: 19g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 146mg | Sodium: 302mg | Potassium: 284mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1135IU | Vitamin C: 6.6mg | Calcium: 48mg | Iron: 2.4mg