Chicken Pot Pie (The Best)

Chicken Pot Pie (The Best)

  • Preparation 25 min
  • Cooking 1 h 5 min
  • Chilling 30 min
  • Freezes Yes

Try our absolute best recipe for chicken pot pie, with a creamy, hearty filling and a flaky crust. It's a comfort food classic!

Featured in RICARDO Magazine (WINTER 2015)

Categories

Ingredients

  • Filling

    • 6 tbsp (80 g) unsalted butter, softened
    • ¼ cup (40 g) unbleached all-purpose flour
    • 1 tbsp cornstarch
    • 1/2 cup (125 ml) milk
    • 1 small onion, finely chopped
    • 1 carrot, peeled and diced
    • 1 celery stalk, diced
    • 1 can (10 oz/284 ml) condensed chicken broth
    • ½ cup (80 g) russet potato, peeled and diced
    • 1 ½ cups (255 g) cooked chicken, diced (1/2 store-bought roasted chicken, approximately)
    • ½ cup (75 g) frozen peas
  • Pastry

    • 2 cups (300 g) unbleached all-purpose flour
    • 1/2 tsp salt
    • 1 cup (225 g) cold unsalted butter, cut into cubes
    • 1/4 cup (60 ml) ice water
    • 1 tbsp (15 ml) white vinegar
    • Milk, for brushing

Preparation

  • Filling

  • Pastry

Personal Note