Red Meat Allergy 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
- 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
- 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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