This classic chicken pot pie recipe is perfect for cold, wintery nights. The recipe includes a buttery and flaky crust made with all-purpose flour, salt, unsalted butter, and ice water. The savory chicken filling contains cooked and shredded chicken, unsalted butter, all-purpose flour, salt, black pepper, chicken broth, milk, and frozen mixed vegetables. The crust and filling are assembled and baked for 30-35 minutes until the crust is golden and the filling is bubbly. This comforting and satisfying meal is perfect for feeding a family or serving to a crowd.

Classic Chicken Pot Pie: A Comfort Food Recipe You’ll Love

Introduction

There’s nothing better than a classic chicken pot pie on a cold, wintery night. This comfort food recipe is both hearty and delicious, perfect for feeding a family or serving to a crowd. With a buttery, flaky crust and savory chicken filling, this is a dish that will warm you from the inside out.

Ingredients

For the crust:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 3/4 cup unsalted butter, chilled and cubed
• 4-6 tablespoons ice water

For the filling:

• 2 cups cooked, shredded chicken
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup chicken broth
• 1 cup milk
• 1 cup frozen mixed vegetables (peas, carrots, green beans, corn)

Instructions

Make the crust

1. In a large mixing bowl, whisk together the flour and salt.
2. Using a pastry cutter or your fingers, cut in the chilled butter until the mixture resembles coarse crumbs.
3. Gradually add the ice water, a tablespoon at a time, until the dough comes together and forms a ball.
4. Divide the dough in half and flatten each half into a disk.
5. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Make the filling

6. In a large saucepan, melt the butter over medium heat.
7. Whisk in the flour, salt, and black pepper, cooking for 1-2 minutes or until the mixture is golden brown.
8. Slowly pour in the chicken broth and milk, whisking constantly to prevent lumps from forming.
9. Bring the mixture to a simmer, stirring occasionally, until it thickens and coats the back of a spoon (about 5-7 minutes).
10. Stir in the cooked chicken and frozen vegetables, cooking until the vegetables are heated through (about 2-3 minutes).
11. Remove from heat and let cool for 5-10 minutes.

Assemble the pie

12. Preheat your oven to 400°F (205°C).
13. Roll out one of the chilled dough disks on a floured surface until it’s about 1/4-inch thick.
14. Transfer the rolled-out dough to a 9-inch pie dish, trimming the edges as needed.
15. Pour the cooled filling into the pie crust.
16. Roll out the second chilled dough disk and place it on top of the filling, trimming the edges as needed.
17. Cut a few slits in the top of the crust to allow steam to escape.
18. Brush the top of the crust with a beaten egg, if desired.
19. Bake for 30-35 minutes, or until the crust is golden and the filling is bubbly.
20. Let cool for 10-15 minutes before serving.

Conclusion

This classic chicken pot pie recipe is a comforting and satisfying meal that’s perfect for any occasion. Whether you’re serving it at a dinner party or enjoying it with your family on a cold winter night, this recipe is bound to become a favorite in your household. Try it out for yourself and see how delicious and easy it is to make!