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Chicken Pot Pie Recipe Easy Cozy Farmhouse-Style Comfort Food

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A cozy farmhouse-style chicken pot pie with a flaky crust and creamy filling loaded with tender chicken and fresh veggies. Perfect for comforting family dinners and casual gatherings.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
  • 1 cup carrots, diced (fresh or frozen)
  • 1 cup peas (frozen is fine)
  • 1/2 cup celery, diced
  • 1/2 cup onion, finely chopped
  • 3 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour (for thickening)
  • 2 cups chicken broth (preferably low sodium)
  • 1/2 cup heavy cream
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • Salt and freshly ground black pepper to taste
  • 2 1/2 cups all-purpose flour (for crust)
  • 1 teaspoon salt (for crust)
  • 1 cup (2 sticks) cold unsalted butter, cubed (for crust)
  • 6–8 tablespoons ice water (for crust)
  • 1 egg, beaten (for egg wash)

Instructions

  1. Make the Pie Crust: In a large bowl, whisk together 2 1/2 cups flour and 1 teaspoon salt. Add the cold, cubed butter and use your fingers or a pastry cutter to mix until the texture resembles coarse crumbs with pea-sized bits. Slowly add ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Don’t overwork. Divide the dough in half, flatten into disks, wrap tightly in plastic, and chill for at least 30 minutes.
  2. Prepare the Filling: Melt butter in a large skillet over medium heat. Add onions, carrots, and celery; sauté until softened but not browned, about 5-7 minutes. Stir in garlic and cook for 1 minute more. Sprinkle flour over the veggies and stir to coat, cooking for 2 minutes to remove raw flour taste.
  3. Gradually whisk in chicken broth, stirring constantly to prevent lumps. Bring to a simmer and cook until thickened, about 3-5 minutes. Stir in heavy cream and thyme; season with salt and pepper to taste. Remove from heat and fold in cooked chicken and peas. Let the filling cool slightly (about 10 minutes) to prevent soggy crust.
  4. Assemble the Pie: Preheat oven to 400°F (200°C). Roll out one dough disk on a lightly floured surface to fit your pie dish, about 12 inches in diameter. Carefully transfer to the dish, pressing the dough into the edges. Spoon the filling into the crust.
  5. Roll out the second dough disk to cover the pie. Trim excess dough and crimp edges to seal. Cut a few slits in the top crust to allow steam to escape. Brush the top with beaten egg for a golden finish.
  6. Bake: Place the pie dish on a baking sheet to catch any overflow and bake for 35-45 minutes, or until the crust is golden brown and filling bubbles through the vents. If the crust browns too fast, loosely cover with foil after 30 minutes.
  7. Let the pie rest for at least 15 minutes before serving to help the filling set and make slicing cleaner.

Notes

Keep butter and water cold for a flaky crust. Chill dough before rolling to prevent shrinking. Slightly undercook vegetables to avoid mushiness. Cut slits in top crust to prevent puffing. Use fresh thyme or substitute rosemary or sage carefully. If filling is too loose, add cornstarch slurry while simmering. Filling can be made ahead and refrigerated. Freeze unbaked pie for up to 2 months.

Nutrition

Keywords: chicken pot pie, comfort food, farmhouse recipe, easy chicken pot pie, homemade pie crust, cozy dinner

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