Pregnancy Friendly Classic Chicken Pot Pie with Flaky Crust

Total time2 hr 10 min

Prep time45 min

Cook time55 min

Pregnancy Friendly Classic Chicken Pot Pie with Flaky Crust

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Ingredients

6 servings

For the crust

2 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tsp salt
1 tsp granulated sugar
1 cup (2 sticks) unsalted butter, cut into ½-inch cubes and chilled
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 butter
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
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
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
1 tbsp whole milk

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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