There's nothing quite like the comfort of a homemade Cheesy Chicken Pot Pie. This delightful dish combines tender chicken, fresh vegetables, and a rich, creamy sauce, all encased in a flaky crust. Perfect for family dinners or special gatherings, this chicken pot pie recipe is sure to become a staple in your home.
3/4 cup unsalted butter, chilled and cubed (for crust)
6-8 tablespoons ice water (for crust)
Instructions
In a large mixing bowl, combine 2 cups of flour and 1 teaspoon of salt. Add the chilled, cubed butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs, about the size of peas.
Gradually add 6 to 8 tablespoons of ice water, mixing until the dough comes together, but still crumbly. Be careful not to overmix! Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
In a large skillet, melt 3 tablespoons of butter over medium heat. Add the chopped onions, carrots, celery, and potatoes. Sauté for about 5 minutes or until the vegetables start to soften.
Sprinkle 3 tablespoons of flour over the vegetables, stirring constantly for another 2 minutes.
Slowly add 2 cups of chicken broth and 1 cup of heavy cream, stirring until the mixture thickens and is bubbling, about 5-7 minutes. Stir in the cooked chicken, peas, garlic powder, thyme, salt, and pepper.
Preheat your oven to 425°F (220°C).
Roll out the chilled dough on a lightly floured surface to fit your pie dish. Place the bottom crust in the dish and fill it with the chicken and vegetable mixture.
Roll out the top crust and place it over the filled pie. Seal the edges by crimping with a fork or your fingers. Cut slits in the top crust to allow steam to escape.
Bake the Cheesy Chicken Pot Pie in the preheated oven for 30-35 minutes or until the crust is golden brown and the filling is bubbling.
