American · Free recipe
Flaky Chicken Pot Pie
Tender poached chicken, carrots, celery, and sweet peas bathe in a thyme-scented cream sauce beneath an all-butter crust that bakes into layered, golden flakes. Letting the filling cool slightly before topping keeps the pastry from going limp and gummy at the seams.
- Prep
- 45 min
- Cook
- 50 min
- Total
- 1 hr 35 min
- Serves
- 6
- Level
- Medium
Method
-
Simmer the chicken in the stock over medium-low heat for 20 minutes, until cooked through, then shred the meat and reserve the stock.
-
Melt the butter in a large skillet over medium heat and cook the onion, carrots, and celery for 8 minutes, until the onion is translucent and the carrots are starting to soften.
-
Sprinkle in the flour and stir for 2 minutes, then gradually whisk in 2 cups reserved stock and the cream, and simmer for 5 minutes, until thick enough to coat a spoon.
-
Stir in the chicken, peas, thyme, salt, and pepper, then let the filling cool for 20 minutes while the oven heats to 400F.
-
Line a 9-inch deep-dish pie plate with one round of dough, add the filling, top with the second round, crimp the edges, and cut 4 steam vents.
-
Brush with egg wash and bake on a sheet pan for 45 to 50 minutes, until the crust is deep golden and the filling bubbles through the vents.
-
Let the pie rest for 15 minutes before slicing so the filling sets.
Zest note from the test kitchen
If the crust edges brown before the center is done, shield them with a ring of foil for the last 15 minutes.
