Homemade Chicken Pot Pie

For the Pie Filling:

Ingredients:

  • 2 cups cooked chicken, shredded or diced

  • 1 cup frozen peas

  • 1 cup carrots, diced

  • 1/2 cup celery, diced

  • 1/3 cup unsalted butter

  • 1/3 cup all-purpose flour

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon dried thyme

  • 1/4 teaspoon dried rosemary

  • 1 3/4 cups chicken broth

  • 2/3 cup whole milk

For the Pie Crust:

Ingredients:

  • 2 1/2 cups all-purpose flour

  • 1 cup unsalted butter, cold and cubed

  • 1/2 teaspoon salt

  • 6-8 tablespoons ice water

Instructions:

For the Pie Filling:

1.     Preheat Oven:

    • Preheat your oven to 425°F (220°C).

2.     Prepare Vegetables:

    • In a large saucepan, melt the butter over medium heat. Add diced carrots, celery, and peas. Cook until the vegetables are slightly softened, about 5 minutes.

3.     Make Roux:

    • Stir in the flour, salt, black pepper, thyme, and rosemary until well combined, creating a roux.

4.     Add Liquid:

    • Gradually whisk in the chicken broth and milk, continuing to stir to avoid lumps. Cook and stir until the mixture thickens, about 5-7 minutes.

5.     Add Chicken:

    • Add the cooked chicken to the sauce and mix well. Remove from heat and set aside.

For the Pie Crust:

1.     Prepare Crust:

    • In a large bowl, combine the flour and salt. Add the cold, cubed butter. Using a pastry cutter or your hands, work the butter into the flour until the mixture resembles coarse crumbs.

2.     Add Ice Water:

    • Gradually add ice water, one tablespoon at a time, and mix until the dough just comes together. Be careful not to overmix.

3.     Divide and Chill:

    • Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Assemble and Bake:

1.     Roll Out Crust:

    • On a floured surface, roll out one disk of the pie crust to fit your pie dish. Place it in the bottom of the dish.

2.     Add Filling:

    • Pour the chicken and vegetable filling into the pie crust.

3.     Cover with Crust:

    • Roll out the second disk of pie crust and cover the filling. Seal the edges and cut a few slits on the top to allow steam to escape.

4.     Bake:

    • Place the pie on a baking sheet (to catch any spills) and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.

5.     Cool and Serve:

    • Allow the Chicken Pot Pie to cool for a few minutes before serving. Slice and enjoy!

Presentation Tips:

  • Serve individual portions in ramekins for an elegant presentation.

  • Garnish with fresh chopped parsley for a burst of color.