Hearty Chicken Pot Pie with Flaky Crust

Hearty Chicken Pot Pie with Flaky Crust ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 4 tbsp unsalted butter
• 1 medium yellow onion, diced
• 1.5 cups carrots, peeled and diced
• 1 cup celery stalks, diced
• 1/2 cup all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk
• 1 cup frozen peas
• 2 tbsp fresh parsley, chopped
• 1/2 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 discs refrigerated pie crusts
• 1 egg, beaten

How to make Hearty Chicken Pot Pie with Flaky Crust

1. Preheat your oven to 400°F (200°C). Lightly grease a 9-inch pie dish and set aside.
2. In a large pot or Dutch oven, bring about 4 cups of salted water to a boil. Add the 1.5 lbs chicken breasts and cook for 15-20 minutes, or until cooked through to an internal temperature of 165°F (74°C). Remove chicken, let it cool slightly, then shred or dice it into bite-sized pieces.
3. In the same pot over medium heat, melt 4 tbsp unsalted butter. Add the 1 medium diced yellow onion, 1.5 cups diced carrots, and 1 cup diced celery. Sauté for 8-10 minutes, or until the vegetables are tender-crisp.
4. Sprinkle 1/2 cup all-purpose flour over the sautéed vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste, creating a roux.
5. Gradually whisk in 2 cups chicken broth and 1 cup whole milk, ensuring there are no lumps. Bring the mixture to a simmer, stirring frequently, until the sauce thickens, about 5-7 minutes.
6. Stir in the shredded cooked chicken, 1 cup frozen peas, 2 tbsp fresh chopped parsley, 1/2 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper. Taste and adjust seasonings as needed. Remove from heat.
7. Carefully unroll one of the refrigerated pie crusts and fit it into the bottom of the prepared 9-inch pie dish. Trim any excess dough from the edges, leaving a slight overhang.
8. Pour the warm chicken and vegetable filling evenly into the pie crust-lined dish.
9. Unroll the second pie crust and place it over the filling. Trim the edges and crimp them together with the bottom crust to seal the pie. Cut a few small slits in the top crust to allow steam to escape during baking.
10. In a small bowl, whisk the 1 egg with a splash of water to create an egg wash. Brush the top crust evenly with the egg wash for a golden finish.
11. Bake the pot pie for 35-45 minutes, or until the crust is golden brown and the filling is bubbling hot. If the crust starts to brown too quickly, you can cover the edges loosely with aluminum foil.
12. Remove the pot pie from the oven and let it rest for at least 10-15 minutes before slicing and serving. This allows the filling to set and prevents it from being too runny.

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