Creamy Chicken Pot Pie with Flaky Pie Crust

Servings: 8

For the Homemade Pie Crust:

• 2 1/2 cups All Purpose Flour
• 1 tsp. Salt
• 1 tbsp. Granulated Cane Sugar
• 1 cup COLD Unsalted Butter, cubed
• 3-4 tbsp. Water
• 1 large Egg, beaten

For the Chicken Pot Pie Filling:

• 3 tbsp. Olive Oil
• 1/2 Yellow Onion, finely chopped
• 2 medium Carrots, finely chopped or thinly sliced
• 2 Celery Stalks, finely chopped
• 3 Garlic Cloves, minced
• 1/4 cup Flour
• 1 tbsp. Butter
• 1 tbsp. EACH: Fresh Thyme + Parsley (chopped)
• 1 tsp. EACH: Salt + Black Pepper
• 3 cups Shredded Chicken (or 1 rotisserie chicken, shredded)
• 1 cup Frozen Peas
• 1 3/4 cup Chicken Stock, or broth
• 1/3 cup Heavy Cream

For the Homemade Pie Crust:

1. Add the flour, salt, and sugar in a food processor. Pulse to combine.
2. Add the very cold butter and pulse until all the flour has been absorbed by the butter (crumb like texture).
3. Add the water 1 tbsp. at a time, pulsing just until the dough begins to pull away from the bowl.
4. Transfer the dough to a floured surface. Separate into 2 equal-sized balls.
5. Flatten each into round disks and cover tightly with saran wrap.
6. Place in the fridge while you make the filling (at least 20 minutes to overnight).

For the Chicken Pot Pie Filing:

1. Preheat oven to 375F. Generously butter a pie pan.
2. Roll out either homemade or store bought pie crust to 1/8" thick. Place over the prepared pie pan, tucking into corner where needed.
3. Press a fork into the center multiple times to prevent rising. Bake for 10 minutes.
4. In a large pot over medium high heat, add the olive oil.
5. Add the onion, carrots, celery, and garlic to sauce 4-5 minutes.
6. Stir in the flour for 1 minute to help absorb all the flavors.
7. Add the butter and stir until melted.
8. Add the freshly chopped herbs, salt, black pepper, shredded chicken, and peas. Mix to combine.
9. Add the chicken broth and heavy cream. Bring to a boil, then simmer for 5-6 minutes, until thickened.
10. Add the the baked pie crust. Cover with another layer of pie crust, pinch the ends together, and adding slits at the top for steam to pass through.
11. Brush with the egg wash. Bake for 30-40 minutes, until top is golden brown. Enjoy warm!