There's something about a homemade Chicken Pot Pie that just hits the spot, especially with a buttery herb crust that takes it to the next level. This recipe is a comforting classic with a twist, perfect for a cozy dinner or a family gathering.
The base of this recipe is, of course, the chicken. We're using boneless, skinless chicken breasts for a lean protein that cooks quickly and shreds beautifully. Alongside, the trio of carrots, celery, and onions forms the classic mirepoix, adding sweetness and depth. The chicken broth and cream create a luscious, savory sauce, while peas add a pop of sweetness. For the crust, butter and flour come together with fresh herbs like parsley, chives, and thyme to create a flaky, fragrant topping.
This pie is hearty enough to stand alone, but if you're feeling fancy, serve it with a fresh green salad on the side. A crisp white wine or a light lager pairs wonderfully, enhancing the herb flavors without overpowering the dish.
First, preheat your oven to 400°F to get it nice and hot for that golden crust. In a large pot, melt the butter over medium heat. Once it's melted and bubbling, toss in the onions, carrots, and celery. Cook them until they're tender; this should take about 5 minutes. You’re looking for the onions to turn translucent, which means they’re sweet and cooked through.
Next, sprinkle the flour over the veggies and stir well to coat them. Gradually whisk in the chicken broth and cream until you have a smooth, luscious sauce. Stir continuously to avoid any clumps. Add the chicken, peas, thyme, salt, and pepper. Cook this mixture until it thickens nicely, about 10 minutes. When it's ready, set it aside to cool slightly while you make the crust.
For the crust, in a mixing bowl, combine the flour and cold butter with your fingers or a pastry cutter until it resembles coarse crumbs. Stir in the herbs, then add the ice water a tablespoon at a time, mixing until the dough just comes together. Roll out the dough on a floured surface into a circle large enough to cover your pie dish.
Pour the chicken mixture into a baking dish. Carefully lay the dough over the top, pressing the edges against the dish to seal. Cut a few slits in the top to let steam escape. Bake for 30-35 minutes until the crust is golden brown and crisp. Let the pie cool for a bit before serving, allowing the filling to set.
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