Alpha Gal Friendly Classic Chicken Pot Pie with Flaky Crust
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Learn more →Ingredients
6 servings
For the crust
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp granulated sugar
- 1 cup (2 sticks) unsalted butter, cut into ½-inch cubes and chilled
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 6–8 tbsp ice water
For the filling
- 1 ½ lb boneless, skinless chicken breasts or thighs
- 4 cups low-sodium chicken broth
- 4 tbsp unsalted butterChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and cut into ½-inch pieces
- 3 stalks celery, cut into ½-inch pieces
- 2 medium yukon gold potatoes, peeled and cut into ½-inch cubes
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- 1 cup whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - 1 cup frozen peas
- 1 tsp fresh thyme leaves or ½ tsp dried thyme
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
For the egg wash
- 1 egg, beaten
- 1 tbsp whole milkChef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.
Instructions
- 1
Make the crust: Whisk together the flour, salt, and sugar in a large bowl. Add the chilled butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining — those visible chunks are what create flaky layers.
- 2
Drizzle in ice water 1 tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when you squeeze a small handful — it should not be sticky or wet. You will likely need 6–8 tablespoons total. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
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