Chicken Pot Pie

It's a savory pie filled with cooked chicken, onion, carrot, and peas in a creamy sauce. This all depends on not having a soupy chicken filling. The filling should be thick when it comes off the stove; too much chicken broth and you'll run the risk of it seeping through your crust before it's baked.

Freshly baked, chicken pot pie will last up to 5 days in the refrigerator. Cover with aluminum foil or store in a resealable container.

YIELDS: 6 - 8
PREP TIME: 30 MINS
TOTAL TIME:1 HOUR 45 MINS

INGREDIENTS

FOR THE CRUST

• 3 c. all-purpose flour, plus more for surface
• 1 tsp. baking powder
• 1 tsp. kosher salt
• 1 c. unsalted butter, cut into 1/2" pieces
• 1/2 c. ice water (or more, if needed)

FOR THE FILLING

• 4 boneless skinless chicken breasts (or 3 cups shredded cooked chicken)
• 1/2 c. butter, plus more for baking dish
• kosher salt
• Freshly ground black pepper
• 2 large carrots, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3/4 c. all-purpose flour
• 3 c. low-sodium chicken broth
• 1/4 c. heavy cream
• 1 c. frozen peas
• 2 tbsp. freshly chopped parsley
• 2 tsp. freshly chopped thyme leaves
• Egg wash
• Flaky sea salt

INSTRUCTIONS

Get the instruction @ www.delish.com 

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