Best Classic Chicken Pot Pie Recipe for Cozy Homemade Comfort

Ingredients

• 2 cups cooked, shredded chicken (Use tender, juicy bites.)
• 1 cup carrots (Diced small.)
• 1 cup frozen peas (Adds color and sweetness.)
• 2 stalks celery (Finely chopped.)
• 1 medium onion (Minced.)
• 2 cloves garlic (Crushed.)
• 2 cups chicken broth (Rich and flavorful base.)
• 1 cup heavy cream (For creamy texture.)
• 1/3 cup flour (To thicken the filling.)
• 2 tablespoons butter (Melted.)
• to taste salt (Essential seasoning.)
• to taste pepper (Essential seasoning.)
• 2 cups all-purpose flour (Forms the flaky crust.)
• 1 cup cold butter (Cubed.)
• 1/4 cup ice water
• 1 teaspoon salt
• 1 egg egg wash (Combine with water for a shiny finish.)

Instructions

1. 1

   --- For the Crust ---

2. 2

   In a large bowl whisk together flour and salt, add chilled cubed butter, then use a pastry cutter until mixture resembles coarse crumbs.

3. 3

   Press dough into two disks, wrap in plastic, and chill in the fridge for at least 30 minutes.

4. 4

   Set oven to 400°F and position rack in the lower third.

5. 5

   On a lightly floured surface roll one disk into a circle to fit a 9-inch pie pan.

6. 6

   --- For the Filling ---

7. 7

   In a large skillet, melt 2 tablespoons butter over medium heat, then sauté onion, garlic, carrots, and celery for about 5 minutes.

8. 8

   Sprinkle flour over veggies, cook 1 minute, then whisk in chicken broth and cream slowly until sauce is smooth.

9. 9

   Stir shredded chicken, peas, and a pinch of salt and pepper into the sauce, simmer for 2 minutes.

10. 10

    Spoon warm filling into prepared crust, roll out second disk, drape over top, press edges to seal, and cut steam vents.

11. 11

    Whisk egg with water, brush crust for a glossy finish, then bake at 400°F for 35–40 minutes.