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Description
A comforting classic chicken pot pie with a flaky homemade crust, packed with tender chicken and vegetables in a creamy sauce.
Ingredients
- 2 cups cooked chicken, diced
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1/2 cup celery, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 cups all-purpose flour (for crust)
- 1 teaspoon salt (for crust)
- 2/3 cup butter, chilled (for crust)
- 6-8 tablespoons cold water (for crust)
Instructions
- Preheat oven to 425°F.
- In a saucepan, melt butter over medium heat. Stir in flour, salt, pepper, and garlic powder.
- Gradually whisk in chicken broth and milk. Simmer until thickened.
- Add chicken, carrots, peas, potatoes, and celery. Remove from heat.
- For the crust, mix flour and salt. Cut in butter until crumbly. Add water gradually until dough forms.
- Roll out half the dough and place in a pie dish. Pour filling over it.
- Roll out the remaining dough and place on top. Seal edges and cut slits for steam.
- Bake for 30-35 minutes or until golden brown.
Notes
- Use leftover rotisserie chicken for convenience.
- Chill the dough before rolling for a flakier crust.
- Let the pie rest for 10 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American