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Autumn Chicken Pot Pie - featured image

Autumn Chicken Pot Pie with Flaky Golden Crust

  • Author: Olivia
  • Total Time: 1 hour 35 minutes
  • Yield: 8 servings 1x

Description

A homemade chicken pot pie featuring a rich, creamy filling with tender chicken and root vegetables, topped with a flaky, golden-brown butter crust. Perfect for dinner parties or cozy nights.

Ingredients

Scale
  • For the Crust:
  • 1 cup (225g) unsalted butter, very cold and cubed
  • 2 ½ cups (315g) all-purpose flour
  • ½ to ¾ cup (120-180ml) ice water
  • 1 teaspoon salt
  • 1 egg beaten with 1 tablespoon water (for egg wash)
  • For the Filling:
  • 3 cups (450g) cooked and shredded chicken
  • 4 tablespoons (60g) butter
  • ¼ cup (30g) all-purpose flour
  • 2 cups (480ml) low-sodium chicken broth
  • 1 cup (240ml) heavy cream
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced into small cubes
  • 1 cup diced Yukon Gold potatoes
  • 1 cup frozen peas
  • 2 tablespoons fresh thyme
  • 1 tablespoon fresh parsley
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • Pinch of nutmeg

Instructions

  1. Make the dough: Pulse flour and salt in a food processor. Add cold cubed butter and pulse until mixture resembles coarse meal with pea-sized butter chunks.
  2. Add ice water one tablespoon at a time, pulsing until dough begins to clump. Do not over-mix.
  3. Divide dough into two disks, wrap in plastic, and refrigerate for at least 30 minutes.
  4. Prep vegetables: Dice carrots and potatoes into ¼-inch cubes. Mince onion and garlic.
  5. Cook filling: Melt 4 tablespoons butter in a large skillet over medium heat. Sauté onion for 3-4 minutes until soft.
  6. Add garlic, carrots, and potatoes; cook for 5 minutes until carrots soften.
  7. Sprinkle ¼ cup flour over vegetables and stir for 1 minute to cook off raw flour taste.
  8. Whisk in chicken broth and heavy cream. Simmer for 5-7 minutes until sauce thickens.
  9. Remove from heat. Stir in chicken, peas, thyme, parsley, salt, pepper, paprika, and nutmeg. Let cool slightly.
  10. Preheat oven to 400°F (200°C). Place a baking sheet on the middle rack to heat.
  11. Roll out one dough disk into a 12-inch circle. Place in pie dish, leaving ½ inch overhang.
  12. Add cooled filling to the crust.
  13. Roll out second dough disk. Place on top, trim excess, and crimp edges. Cut 4-5 slits in top crust.
  14. Brush with egg wash and sprinkle with coarse sugar if desired.
  15. Place pie on preheated baking sheet. Bake at 400°F for 20 minutes.
  16. Reduce heat to 375°F (190°C) and bake for another 25-30 minutes until golden brown and filling is bubbling.
  17. Cool for 15-20 minutes before slicing to allow filling to set.

Notes

Keep all ingredients for the crust very cold to ensure flakiness. Use a preheated baking sheet to prevent a soggy bottom. Let the pie rest for 15-20 minutes after baking to allow the filling to set. Can be frozen unbaked for up to 3 months.

  • Prep Time: 45 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (based on 8
  • Calories: 580
  • Fat: 32
  • Saturated Fat: 16
  • Carbohydrates: 45
  • Fiber: 3
  • Protein: 22

Keywords: chicken pot pie, autumn recipe, comfort food, homemade pie crust, dinner party, flaky crust, creamy filling, root vegetables

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Find it online: https://fooduku.com/autumn-chicken-pot-pie-1-easy-perfect-dinner-party-recipe/