recipe chicken pot pie

 Classic Chicken Pot Pie Recipe

Yields: 6 servings

Prep time: 20 minutes

Cook time: 45 minutes

Ingredients:

For the filling:

 * 2 tablespoons olive oil

 * 1 onion, chopped

 * 2 carrots, chopped

 * 2 celery stalks, chopped

 * 2 cloves garlic, minced

 * 1 tablespoon all-purpose flour

 * 1 cup chicken broth

 * 1 cup milk

 * 1 teaspoon dried thyme

 * 1/2 teaspoon salt

 * 1/4 teaspoon black pepper

 * 2 cups cooked chicken, shredded

 * 1 cup frozen peas

 * 1/4 cup chopped fresh parsley

For the crust:

 * 2 cups all-purpose flour

 * 1 teaspoon salt

 * 1 cup (2 sticks) cold unsalted butter, cut into small pieces

 * 4-6 tablespoons ice water

Instructions:

Make the filling:

 * Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5 minutes.

 * Add garlic and cook for 1 minute more.

 * Sprinkle flour over the vegetables and cook, stirring constantly, for 1 minute.

 * Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring occasionally, until thickened, about 5 minutes.

 * Stir in thyme, salt, and pepper.

 * Add shredded chicken, peas, and parsley. Cook for 5 minutes more, or until heated through.

Make the crust:

 * In a large bowl, whisk together flour and salt.

 * Cut in butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

 * Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.

 * Divide dough in half, wrap each half in plastic wrap, and refrigerate for at least 30 minutes.

Assemble and bake the pot pie:

 * Preheat oven to 400°F (200°C).

 * Roll out one half of the dough on a lightly floured surface to a 12-inch circle. Transfer to a 9-inch pie plate.

 * Pour the chicken filling into the pie crust.

 * Roll out the remaining dough to a 10-inch circle. Place it over the filling and trim the edges.

 * Crimp the edges of the top and bottom crusts together to seal.

 * Cut a few slits in the top crust to vent steam.

 * Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.

 * Let the pot pie cool for 10 minutes before serving.

Tips:

 * For a richer flavor, use homemade chicken stock instead of store-bought.

 * You can use frozen pie crusts instead of making your own.

 * Add other vegetables to the filling, such as peas, corn, or mushrooms.

 * For a flaky crust, use cold butter and avoid overworking the dough.

Enjoy your delicious homemade chicken pot pie!