Ingredients:

For the Pie Crust:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
  • 6-8 tablespoons ice water

For the Filling:

  • 2 tablespoons unsalted butter
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1/2 cup frozen peas
  • 3 cups cooked chicken, shredded or cubed (leftover roasted chicken works great)
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk (or half-and-half for a creamier filling)
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste

Instructions:

1. Prepare the Pie Crust:

  • In a large bowl, combine the flour and salt. Add the cold butter and use a pastry cutter or your hands to work the butter into the flour until it resembles coarse crumbs with pea-sized chunks of butter.
  • Slowly add ice water, one tablespoon at a time, mixing until the dough comes together. Do not overwork the dough.
  • Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2. Make the Filling:

  • In a large skillet, melt butter over medium heat. Add the diced onion, garlic, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 5-7 minutes.
  • Stir in the flour and cook for 1-2 minutes to make a roux. Gradually add chicken broth and milk, stirring constantly to prevent lumps. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
  • Add the cooked chicken, peas, thyme, salt, and pepper. Stir to combine and remove from heat.

3. Assemble the Pie:

  • Preheat the oven to 400°F (200°C). On a floured surface, roll out one disc of dough to fit a 9-inch pie pan. Place the dough in the pan, pressing it into the edges.
  • Pour the filling into the prepared pie crust. Roll out the second disc of dough and place it on top of the filling. Trim any excess dough and pinch the edges together to seal the pie. Cut a few slits in the top crust to allow steam to escape.
  • Brush the top crust with a little milk or egg wash (optional) for a golden finish.

4. Bake the Pie:

  • Place the pie on a baking sheet to catch any drips and bake for 35-40 minutes, or until the crust is golden and the filling is bubbling.
  • Let the pie cool for 10 minutes before serving.

This Classic Chicken Pot Pie is a comforting, hearty dish that uses the savory pie-making technique. The flaky, buttery crust surrounds a creamy chicken and vegetable filling, creating a satisfying meal perfect for any family dinner or special occasion. Enjoy!