americanchickenpiecomfort-foodbakedclassic

Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 20 min
Cook time: 30 min
Total time: 60 min
Yield: 2
Cuisine: American
Ingredients: 150 g plain flour; 90 g cold unsalted butter; 3 g fine salt; 35 ml ice-cold water; 250 g boneless skinless chicken thigh or breast, diced; 30 g unsalted butter; 80 g onion, finely diced; 80 g carrot, small dice; 60 g celery, small dice; 120 g potato, peeled and 1 cm dice; 20 g plain flour; 250 ml chicken stock; 80 ml double cream; 70 g frozen peas; 4 g fresh thyme leaves; 4 g fine salt; 1 g ground black pepper; 1 medium egg, beaten

Chicken Pot Pie is a classic comfort dish of tender chicken and vegetables in a velvety thyme-scented cream sauce beneath a flaky buttery crust. Baked until golden and bubbling, it is rich, savoury, and deeply satisfying.

2 servings

1125 kcal

American

Ingredients

For the pastry

150 gplain flour
90 gcold unsalted butter
3 gfine salt
35 mlice-cold water

For the filling

250 gboneless skinless chicken thigh or breast, diced
30 gunsalted butter
80 gonion, finely diced
80 gcarrot, small dice
60 gcelery, small dice
120 gpotato, peeled and 1 cm dice
20 gplain flour
250 mlchicken stock
80 mldouble cream
70 gfrozen peas
4 gfresh thyme leaves
4 gfine salt
1 gground black pepper

For finishing

1 mediumegg, beaten

Instructions

1
Preheat the oven to 220°C. Start the pastry: rub the cold butter into the flour and salt until you have a mixture with some pea-sized pieces still visible. Drizzle in the ice-cold water and bring it together quickly into a dough without overworking it; those butter pieces help create flakiness. Flatten into a disc and chill while you make the filling.
2
Melt the butter in a medium pan over medium heat. Add the diced chicken, onion, carrot, celery, and potato. Cook for 6-8 minutes, stirring often, until the vegetables begin to soften and the chicken loses its raw exterior but is not fully browned. Moderate heat is best here; too much colour can make the filling taste heavy rather than creamy.
3
Sprinkle in the flour and cook for 1 minute, stirring constantly, to remove the raw taste. Gradually pour in the chicken stock while stirring so the flour disperses smoothly and forms a sauce without lumps.
4
Add the cream, peas, thyme, salt, and pepper. Simmer for 4-5 minutes until the sauce is thick enough to coat a spoon and the potato is just tender. The filling should look slightly thicker than you think necessary, because it will loosen a little in the oven. Remove from the heat and let it cool for 10 minutes.
5
Transfer the filling to a 16-18 cm pie dish or 2 individual ovenproof dishes. Roll the pastry on a lightly floured surface to about 3 mm thick and large enough to cover the dish with a little overhang. Drape it over the filling, press the edges to seal, and cut a small steam vent in the centre. Brush the top evenly with beaten egg for a glossy finish.
6
Bake for 25-30 minutes until the pastry is deeply golden, crisp, and the filling is bubbling through the vent. If the crust colours too fast, loosely cover with foil for the final minutes.
7
Rest the pie for 5 minutes before serving so the filling settles slightly and slices more neatly. Serve hot.

Nutrition per serving

1125 kcal

Calories

40g

Protein

67g

Carbs

77g

Fat

Fiber

Notes

•Using chicken thigh gives a juicier, more traditional result, but breast works if cut evenly and not overcooked.
•Cooling the filling briefly before topping prevents the butter in the pastry from melting too soon, which helps keep the crust flaky.
•For an even crisper base, warm the pie dish in the oven while the filling cools, then assemble quickly.
•A simple side of green beans or a lightly dressed salad balances the richness well.

Background

Chicken pot pie descends from British meat pies and became a staple comfort dish in the United States, where a creamy chicken-and-vegetable filling under pastry became especially popular. It is closely associated with home cooking, diners, and cold-weather family meals across America.

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