Chef's Tip
For the flakiest crust, keep all ingredients cold and handle the dough as little as possible. Chilling the assembled pot pie for 15-20 minutes before baking helps prevent the crust from shrinking and ensures it will bake up golden and flaky.
Instructions
- For the crust: In a food processor, pulse 2 1/2 cups flour and 1 teaspoon salt to combine. Add 3/4 cup cold cubed butter and pulse until mixture resembles coarse crumbs with some pea-sized pieces.
- Drizzle in ice water, 1 tablespoon at a time, pulsing just until dough begins to come together. It should hold together when pinched but not be sticky.
- Turn dough out onto a floured surface, form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Meanwhile, prepare the filling: Season chicken pieces with salt and pepper.
- In a large Dutch oven or heavy-bottomed pot, melt remaining 1/4 cup butter over medium heat. Add onion, carrots, and celery. Cook until vegetables begin to soften, about 5 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Add chicken pieces and cook until no longer pink on the outside, about 5 minutes.
- Sprinkle 1/3 cup flour over the mixture and stir to coat. Cook for 1-2 minutes.
- Gradually add chicken broth, stirring constantly to prevent lumps. Bring to a simmer.
- Add potatoes and thyme. Simmer until potatoes are tender and sauce has thickened, about 10-12 minutes.
- Stir in heavy cream, frozen peas, parsley, and Dijon mustard. Season with salt and pepper to taste. Remove from heat and let cool slightly.
- Preheat oven to 400°F (200°C).
- Roll out refrigerated dough on a floured surface to about 1/4-inch thickness, large enough to cover your pie dish or casserole with some overhang.
- Pour the filling into a 9-inch deep-dish pie plate or 2-quart casserole dish.
- Place the rolled dough over the filling. Trim excess, leaving about 1/2-inch overhang. Fold the overhang under and crimp edges decoratively.
- Cut several small slits in the center of the crust to allow steam to escape.
- Make egg wash by beating egg with 1 tablespoon water. Brush over the crust.
- Place pot pie on a baking sheet and bake for 35-40 minutes, or until crust is golden brown and filling is bubbling.
- Let stand for 10 minutes before serving.
Plating
Serve the pot pie directly from the baking dish, cutting into generous wedges. The golden, flaky crust should break to reveal the creamy filling inside. For individual servings, prepare in small ramekins and plate each on a charger or larger plate to catch any overflow.
Storage & Reheating
Leftover pot pie can be refrigerated, covered, for up to 3 days. Reheat individual portions in a 350°F oven for 15-20 minutes until heated through. For best results, cover with foil for the first 10 minutes to prevent the crust from over-browning. Not recommended for freezing as the texture of the sauce may change.
About This Recipe
This homestyle chicken pot pie draws inspiration from The Barnacle's comforting American classics. The technique of creating a rich, creamy filling beneath a flaky pastry crust yields that perfect balance of textures and flavors. This home version adapts restaurant methods for creating a satisfying one-dish meal that's as impressive to serve as it is delicious to eat.