Old-Fashioned Chicken Pot Pie

Old-Fashioned Chicken Pot Pie

Ingredients

• For the pie crust (makes a double crust):
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup (2 sticks) cold unsalted butter, cut into small cubes
• 6–8 tablespoons ice-cold water
• For the filling:
• 3 cups cooked chicken, shredded or cubed (rotisserie works great)
• 3 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 3 stalks celery, sliced
• 3 medium carrots, peeled and diced
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour
• 1 3/4 cups chicken broth
• 3/4 cup whole milk or half-and-half
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• Salt and black pepper to taste
• 1 egg, beaten (for egg wash)

Directions

1. Make the crust: In a large bowl, whisk together flour, salt, and sugar. Add the cold butter cubes and use a pastry blender or your fingertips to work the butter into the flour until the mixture looks like coarse pea-sized crumbles. Add ice water one tablespoon at a time, mixing just until the dough comes together. Divide in half, flatten into discs, wrap in plastic, and refrigerate for at least 30 minutes.
2. Make the filling: Melt butter in a large skillet or saucepan over medium heat. Add the onion, celery, and carrots; cook 8–10 minutes until softened.
3. Add garlic and cook 1 minute. Sprinkle flour over the vegetables and stir constantly for 2 minutes.
4. Slowly whisk in the chicken broth and milk, a little at a time, until smooth. Bring to a simmer, stirring, until the mixture thickens to a gravy consistency, about 3–4 minutes.
5. Stir in the chicken, frozen peas, thyme, sage, salt, and pepper. Remove from heat and let the filling cool for 10–15 minutes (this prevents a soggy bottom crust).
6. Preheat oven to 425°F. On a lightly floured surface, roll one pastry disc into a 12-inch circle. Transfer to a 9-inch deep-dish pie plate, pressing gently into the bottom and sides. Let any excess hang over the edge.
7. Pour the cooled filling into the prepared crust. Roll the second disc into a 12-inch circle and lay it over the filling. Fold the overhanging edges of the bottom crust up over the top crust and crimp together to seal. Cut 4–5 slits in the top crust to let steam escape. Brush the entire top with beaten egg.
8. Bake at 425°F for 30–35 minutes until the crust is deep golden brown and the filling is bubbling through the vents. Let rest for 10 minutes before cutting and serving.