Pin It A rustic, comforting chicken pot pie infused with aromatic bay leaf and fresh herbs, nestled beneath a golden, flaky pastry crust. Perfect for cozy dinners and family gatherings.
This recipe has been a staple at our family dinners for years, always bringing warmth and satisfaction around the table.
Ingredients
- For the Filling: 2 tablespoons olive oil, 1 medium yellow onion diced, 2 carrots peeled and sliced, 2 celery stalks sliced, 3 garlic cloves minced, 1 ½ pounds boneless skinless chicken thighs or breasts cut into bite-sized pieces, 1 teaspoon salt, ½ teaspoon freshly ground black pepper, 2 bay leaves (laurel), 2 teaspoons fresh thyme leaves (or 1 teaspoon dried), 1 teaspoon fresh rosemary finely chopped (or ½ teaspoon dried), ¼ cup all-purpose flour, 1 cup low-sodium chicken broth, 1 cup whole milk, ¾ cup frozen peas, 2 tablespoons chopped fresh parsley
- For the Flaky Crust: 2 cups all-purpose flour, 1 teaspoon salt, ¾ cup cold unsalted butter cubed, 6 8 tablespoons ice water, 1 egg (for egg wash)
Instructions
- Step 1:
- Preheat oven to 400°F (200°C).
- Step 2:
- Heat olive oil in a large skillet over medium heat. Add the onion, carrots, and celery sauté for 6 8 minutes until softened.
- Step 3:
- Add garlic and cook for 1 minute. Stir in chicken, salt, and pepper cook until chicken is lightly browned, about 5 minutes.
- Step 4:
- Sprinkle flour over the mixture, stirring to coat. Cook for 2 minutes.
- Step 5:
- Gradually pour in chicken broth and milk, stirring constantly. Add bay leaves, thyme, and rosemary. Bring to a simmer cook for 8 10 minutes until thickened. Remove from heat and stir in peas and parsley. Discard bay leaves.
- Step 6:
- Pour filling into a 9-inch (23 cm) deep-dish pie dish or oven-proof skillet. Let cool slightly.
- Step 7:
- For the crust In a large bowl, whisk together flour and salt. Add cold butter and cut in with a pastry cutter or fingers until mixture resembles coarse crumbs.
- Step 8:
- Drizzle in ice water, 1 tablespoon at a time, mixing with a fork until dough just comes together. Form into a disk, wrap in plastic, and chill for 20 minutes.
- Step 9:
- Roll out dough on a floured surface to a circle slightly larger than your pie dish. Lay crust over filling, trim excess, and crimp edges to seal. Cut a few small slits for steam.
- Step 10:
- Beat egg with 1 tablespoon water brush over crust.
- Step 11:
- Bake for 35 40 minutes until golden brown. Let rest 10 minutes before serving.
Pin It This pie has created countless cherished moments when shared with loved ones at the dinner table.
Required Tools
Large skillet Mixing bowls Rolling pin Pastry cutter (or fork) 9-inch pie dish or oven-proof skillet Pastry brush
Allergen Information
Contains Wheat (gluten), Milk, Egg May contain Celery Always check ingredient labels for hidden allergens
Nutritional Information
Calories 505 Total Fat 27 g Carbohydrates 39 g Protein 27 g
Pin It This classic chicken pot pie recipe is a perfect blend of comfort and flavor sure to impress family and guests alike.
Recipe Questions & Answers
- → What herbs give the dish its distinctive flavor?
Bay leaves, fresh thyme, and rosemary infuse the filling with earthy and aromatic notes that complement the chicken beautifully.
- → How is the flaky crust achieved?
Cold unsalted butter is cut into the flour mixture and combined gently with ice water to create a tender, flaky pastry that browns nicely when baked.
- → Can the filling be prepared ahead of time?
Yes, the filling can be cooked and cooled before assembling with the crust, making it easier to bake fresh when ready to serve.
- → What substitutions work well for the protein component?
Turkey or mushrooms can be used as alternatives to chicken, with a switch to vegetable broth when needed.
- → How can extra vegetables be added to the filling?
Diced potatoes can be mixed in with the carrots to add heartiness and depth to the filling’s texture and flavor.