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Chicken pot pie is a timeless comfort food that warms the soul and satisfies the appetite. This dish combines tender chicken, vibrant vegetables, and a rich, creamy sauce, all encased in a flaky, buttery crust. Perfect for chilly evenings or family gatherings, this recipe offers a delightful way to bring loved ones together around the dinner table. In this article, we will guide you through the step-by-step process of making a comforting chicken pot pie, detailing the ingredients and techniques needed to achieve a delicious result.

Homestyle Chicken Pot Pie with Flaky Crust

Indulge in the ultimate comfort food with our comforting chicken pot pie recipe. This classic dish features tender chicken, vibrant vegetables, and a rich, creamy filling all enveloped in a flaky, buttery crust. Perfect for chilly evenings or family gatherings, this step-by-step guide will help you create a delicious pot pie that warms the heart and brings loved ones together. Discover the joy of making this hearty classic right in your kitchen!
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Ingredients
  

For the Filling:

1 pound boneless, skinless chicken thighs, diced

1 cup carrots, diced

1 cup peas (fresh or frozen)

1 cup potatoes, diced

1/2 cup celery, diced

1 small onion, finely chopped

3 cloves garlic, minced

4 cups low-sodium chicken broth

1/2 cup heavy cream

1/4 cup all-purpose flour

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

For the Flaky Crust:

2 1/2 cups all-purpose flour

1 teaspoon salt

1 cup unsalted butter, chilled and cubed

6-8 tablespoons ice water

1 egg, beaten (for egg wash)

Instructions
 

Prepare the Chicken Filling:

    - In a large pot, heat the olive oil over medium heat. Add the diced chicken thighs and cook until browned, about 5-7 minutes. Remove chicken from the pot and set aside.

      - In the same pot, add the chopped onion, carrot, celery, and garlic. Sauté for about 5 minutes, or until the vegetables are softened.

        - Stir in the diced potatoes, thyme, rosemary, salt, and pepper. Cook for another 2-3 minutes.

          - Sprinkle the flour over the vegetable mixture, and stir to coat. Gradually add the chicken broth, stirring constantly until the mixture thickens, about 3-5 minutes.

            - Return the chicken to the pot, add the peas and heavy cream. Stir well to combine, then remove from heat and set aside.

              Make the Flaky Crust:

                - In a large bowl, mix the flour and salt together. Add the cubed butter and use a pastry cutter or your hands to blend until the mixture resembles coarse crumbs.

                  - Gradually add the ice water, 1 tablespoon at a time, mixing until the dough comes together. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

                    Assemble the Pot Pie:

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

                        - On a floured surface, roll out one disc of dough to fit a 9-inch pie dish. Place the rolled-out crust into the dish, trimming any excess hanging over the edges.

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

                            - Roll out the second disc of dough and place it over the filling. Trim any excess, pinch the edges to seal, and make a few slits on the top to allow steam to escape.

                              - Brush the top with the beaten egg to create a golden crust.

                                Bake:

                                  - Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.

                                    - Remove from the oven and let it cool for about 10 minutes before serving.

                                      Prep Time: 30 minutes | Total Time: 1 hour 10 minutes | Servings: 6