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Chef's Tip
For the most flavor, take the time to properly brown both the chicken and vegetables before adding liquid. This caramelization creates depth and richness in the filling that elevates the entire dish. Also, make sure your pastry is cold when it goes into the oven for the flakiest results.
Instructions
- Make the pastry: In a food processor, pulse flour and salt to combine. Add 3/4 cup cold butter and pulse until mixture resembles coarse meal with some pea-sized pieces.
- Add ice water, 1 tablespoon at a time, pulsing until dough just comes together. Divide dough into two discs, one slightly larger than the other. Wrap in plastic and refrigerate for at least 30 minutes.
- Preheat oven to 400°F.
- Season chicken pieces with salt and pepper. In a large Dutch oven or heavy pot, heat 1 tablespoon butter over medium-high heat. Brown chicken in batches, about 3 minutes per batch (not cooking through). Transfer to a plate.
- In the same pot, add remaining butter. Add onions, carrots, celery, and potatoes. Cook until vegetables begin to soften, about 8 minutes. Add garlic, thyme, and sage; cook 1 minute more.
- Sprinkle 1/3 cup flour over vegetables and stir to coat. Cook for 1-2 minutes.
- Gradually add chicken broth, stirring constantly to prevent lumps. Bring to a simmer and cook until sauce thickens, about 3-5 minutes.
- Stir in heavy cream, browned chicken, and frozen peas. Season with salt and pepper to taste. Remove from heat and let cool slightly.
- Roll out larger disc of dough on a floured surface to a 12-inch round. Transfer to a 9-inch deep-dish pie plate, letting dough hang over edges.
- Pour filling into crust. Roll out second disc to a 10-inch round and place over filling.
- Trim excess dough, leaving 1/2-inch overhang. Fold top edge under bottom edge and crimp to seal. Cut several vents in top crust for steam to escape.
- Whisk egg with 1 tablespoon water and brush over crust. Place pie on a baking sheet to catch drips.
- Bake for 30 minutes, then reduce temperature to 350°F and bake until crust is golden and filling is bubbling through vents, about 15-20 minutes more.
- Let stand 15 minutes before serving to allow filling to set.
Plating
Serve generous wedges of pot pie on plates or in shallow bowls while still warm. For presentation, garnish with a sprinkle of fresh thyme leaves or a small sprig of thyme. A simple green salad with a light vinaigrette makes a perfect accompaniment, offering a refreshing contrast to the rich, hearty pie.
Storage & Reheating
Leftover chicken pot pie can be refrigerated, covered tightly with foil, for up to 3 days. Reheat individual portions in a 350°F oven for 15-20 minutes or until heated through. The entire pie can be frozen before baking; thaw overnight in the refrigerator before baking as directed, adding 15-20 minutes to the baking time. The unbaked crust can be stored in the refrigerator for up to 2 days or frozen for up to 1 month.
About This Recipe
Chicken pot pie has long been a staple of New England home cooking, with versions appearing in regional cookbooks since the 18th century. This adaptation builds on that tradition, incorporating the classic vegetables and aromatics that define the dish while ensuring a consistently creamy sauce and perfectly flaky crust. The inclusion of fresh herbs elevates the familiar combination, creating a dish that's both comforting and refined.