Chicken Pot Pie with Homemade Crust
A flaky all butter crust wraps a creamy filling of chicken, potato, carrot, celery, and peas.
Equipment
- Food processor
- 9-inch pie dish
- Large saucepan
- Rolling Pin
Ingredients
Main Ingredients
- 6 tbsp unsalted butter softened, divided
- ¼ cup all purpose flour
- 1 tbsp cornstarch
- ½ cup milk
- 1 small onion finely chopped
- 1 medium carrot peeled and diced
- 1 stalk celery diced
- 1 ½ cup low sodium chicken broth
- ½ medium russet potato peeled and diced
- 2 medium cooked chicken breasts diced, about 2 cups
- ½ cup frozen peas
- ¼ tsp salt for the filling
- ¼ tsp black pepper
- 2 cup all purpose flour for the crust
- ½ tsp kosher salt for the crust
- 1 cup cold unsalted butter cut into cubes
- ¼ cup ice water
- 1 tbsp white vinegar
- 1 egg yolk beaten with 2 tsp milk for brushing
Instructions
Cooking
- Process the dough. Combine the flour and kosher salt in a food processor, pulse in the cold butter until pea sized, then add the ice water and vinegar and pulse until the mixture looks like damp crumbs. Rest the dough. Shape the crumbs into a ball on plastic wrap, split in two, flatten into disks, and refrigerate 1 hour.
- Prepare the thickeners. Mash 4 tablespoons softened butter into 1/4 cup flour, and dissolve the cornstarch in the milk.
- Cook the base. In 2 tablespoons butter, soften the onion, carrot, and celery for 3 minutes, then pour in the broth, add the potato, cover, and simmer 10 minutes.
- Finish the filling. Whisk in the butter paste, then the milk mixture, boiling gently until thick, and fold in the chicken, peas, salt, and pepper. Cool 20 minutes.
- Shape the pie. Heat the oven to 400 degrees F, roll the larger disk to 13 inches, fit it into a 9 inch dish, and add the cooled filling.
- Bake. Cover with a 10 inch circle of dough, crimp, vent, brush with the yolk wash, and bake about 50 minutes until golden and 165 degrees F in the center. Rest 10 minutes.
Notes
Substitutions: Swap the potato for extra carrot, or use leftover turkey in place of chicken.
Tips: Keep the dough cold, cool the filling for 20 minutes, and bake on a preheated sheet for a crisp bottom.
Storage: Refrigerate covered for 3 to 4 days. Freeze slices up to 2 months and reheat to 165 degrees F.