Chicken Pot Pie with Rich Pastry Crust

Experience comfort food at its finest with this Chicken Pot Pie with Rich Pastry Crust, a decadent twist on a beloved classic. Featuring a buttery, flaky homemade crust and a velvety filling brimming with tender chicken, vibrant vegetables, and a creamy herb-infused sauce, this dish is the ultimate crowd-pleaser. Each step, from preparing the golden pastry to simmering the flavorful filling, ensures a meal that’s as satisfying to make as it is to savor. Perfect for family dinners or cozy gatherings, this chicken pot pie is baked to golden perfection and best served warm for a hearty, indulgent treat. Keywords: chicken pot pie, rich pastry crust, comfort food, homemade, golden flaky crust.

Nutriscore Rating: 67/100

Prep Time:40 mins

Cook Time:50 mins

Total Time:90 mins

Servings: 6

Ingredients

• 10 tbsp unsalted butter
• 2.5 cups all-purpose flour
• 1 tsp salt
• 6 tbsp ice water
• 2 pieces boneless, skinless chicken breasts
• 2.5 cups chicken broth
• 1 cup carrot, diced
• 1 cup celery, diced
• 1 cup frozen peas
• 1 cup yellow onion, diced
• 4 tbsp unsalted butter
• 0.33 cup all-purpose flour
• 0.33 cup heavy cream
• 1 egg, beaten
• 0.5 tsp black pepper
• 0.5 tsp dried thyme

Directions

Step 1

Prepare the pastry crust by combining 10 tablespoons of cold unsalted butter, 2 1/2 cups all-purpose flour, and 1 teaspoon salt in a large mixing bowl.

Step 2

Use a pastry cutter or your hands to blend the butter into the flour until the mixture resembles coarse crumbs.

Step 3

Gradually add 6 tablespoons of ice water, mixing until the dough comes together.

Step 4

Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 5

Preheat the oven to 400°F (200°C).

Step 6

Season the chicken breasts with salt and pepper, and cook them in a skillet over medium heat until no longer pink, about 10-12 minutes. Remove from heat, cool slightly, and shred into bite-sized pieces.

Step 7

In a medium saucepan, melt 4 tablespoons of butter over medium heat. Add the diced onion, carrot, and celery, cooking for 5 minutes until the vegetables soften.

Step 8

Stir in 1/3 cup of flour to coat the vegetables, cooking for 1 minute to eliminate the raw flour taste.

Step 9

Gradually whisk in 2 1/2 cups chicken broth and 1/3 cup heavy cream, cooking until the sauce thickens, about 5 minutes.

Step 10

Add the shredded chicken, peas, black pepper, and thyme. Mix well and simmer for 2-3 minutes. Remove from heat and let the filling cool slightly.

Step 11

Roll out the first pastry disc on a floured surface to fit a 9-inch pie dish. Place it into the dish, trimming any excess dough.

Step 12

Pour the chicken filling into the pie crust, spreading it evenly.

Step 13

Roll out the second pastry disc and place it over the filling. Pinch the edges to seal and crimp decoratively if desired. Cut a few small slits in the top to allow steam to escape.

Step 14

Brush the crust with the beaten egg to give it a golden color.

Step 15

Bake the pot pie in the preheated oven for 40-45 minutes, or until the crust is golden brown and flaky.

Step 16

Allow the pie to cool for 10 minutes before serving.

Nutrition Facts

Serving size	(2380.5g)

Amount per serving	% Daily Value*
Calories	3905.5

Total Fat 216.8g	0%
Saturated Fat 119.8g	0%
Polyunsaturated Fat 0g
Cholesterol 994.0mg	0%
Sodium 4418.4mg	0%
Total Carbohydrate 322.0g	0%
Dietary Fiber 28.1g	0%
Total Sugars 28.6g
Protein 171.8g	0%

Vitamin D 43.5IU	0%
Calcium 418.3mg	0%
Iron 25.5mg	0%
Potassium 3536.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.7%

Protein: 17.5%

Carbs: 32.8%