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Chicken Pot Pie
A creamy chicken and vegetable filling baked under an all-butter flaky crust made from scratch.
Ingredients
| Volume | Grams |
|---|---|
| Flaky double crust | |
| 2 1/2 cups all-purpose flour | 300 g |
| 1 tsp table salt | 6 g |
| 1 cup unsalted butter, very cold, cubed | 226 g |
| 1/2 cup ice water, add gradually; you may not need it all | 114 g |
| Filling | |
| 1/3 cup unsalted butter | 75 g |
| 1 medium onion, diced | — |
| 2 carrots, diced | — |
| 2 celery ribs, sliced | — |
| 1/3 cup all-purpose flour | 40 g |
| 1/2 tsp table salt | 3 g |
| 1/4 tsp black pepper | 0.6 g |
| 1 3/4 cups chicken broth | — |
| 2/3 cup milk | 151 g |
| 3 cups cooked chicken, shredded or diced | — |
| 1 cup frozen peas | — |
| Finish | |
| 1 large egg, beaten, for brushing | 50 g |
Gram weights use the King Arthur Baking ingredient weight chart; “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- For the crust, whisk the flour and salt, then cut in the cold butter until the largest pieces are pea-sized. Sprinkle in ice water a tablespoon at a time, tossing with a fork, just until the dough holds together when squeezed. Shape into two disks, one slightly larger, wrap, and chill at least 1 hour.
- Melt the butter in a large saucepan over medium heat. Cook the onion, carrots and celery until the onion is soft, about 8 minutes.
- Stir in the flour, salt and pepper and cook 1 minute. Slowly whisk in the broth and milk and simmer, stirring, until thick and bubbly.
- Take the pan off the heat and stir in the chicken and peas. Let the filling cool while you roll the crust. Heat the oven to 400 °F.
- Roll the larger disk into a 12-inch circle and fit it into the pie plate. Add the filling. Roll the second disk, lay it on top, trim, and crimp the edges together.
- Brush with beaten egg and cut a few vents. Bake on a sheet pan 30–35 minutes, until the crust is deep golden and the filling bubbles through the vents.
- Rest 15 minutes before serving so the filling sets.
Tips
- Keep everything cold: butter that stays in small pieces is what makes the crust flaky.
- A rotisserie chicken gives you about 3 cups of meat.
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