Easy Chicken Pot Pie with Flaky Herb Crust

Servings: 8

For the Herb Crust:

• 1 1/3 cup Flour
• 2 tsp Sugar
• 1/4 tsp Salt
• 4 tbsp Butter, cold and grated
• 4 tbsp Olive Oil
• 2 tbsp Fresh Herbs, chopped (such as Parsley, Rosemary, Chives, and\or Oregano)
• 1/4 cup Cold Water

For the Chicken Pot Pie Filling:

• 2 tbsp Butter or Olive Oil
• 1/3 cup Sweet Onion, finely chopped
• 1/3 cup Celery, chopped
• 1/2 cup Carrots, chopped
• 1/2 cup Frozen Peas
• 3 tbsp Flour
• 2 tbsp Fresh Herbs, chopped
• 2 cups Chicken Broth
• 2 cups Cooked Chicken, shredded or finely chopped
• 1/4 cup Heavy Cream
• 1/2 tsp Salt & Black Pepper

‍

For the Herb Crust:

1. Whisk together the flour, sugar, and salt in a mixing bowl. Add the grated butter and olive oil. Use your hands to work it in until crumb-like texture.
2. Add the remaining ingredients and knead just until combined. Don’t overwork the dough.
3. Wrap and chill in the fridge while you prepare the pot pie filling.

For the Chicken Pot Pie Filling:

1. Preheat oven to 400F. Add the butter to a large skillet over medium high heat.
2. Add the chopped onions, celery, carrots, and peas. Sauté for 4-5 minutes, until tender.
3. Stir in the flour and freshly chopped herbs.
4. Stir in the chicken broth and heavy cream. Bring to a boil, then reduce to simmer for 8-10 minutes. The sauce should thicken slightly. Season with salt and pepper.
5. Transfer the filling to a 9-10” pie plate.
6. Roll out the crust to 1/4” thick and place over the filling. Pinch along the edges to form the crust edge.
7. Brush with an egg wash. Bake for 30-35 minutes, until the crust is golden brown. Let cool 10 minutes before enjoy warm!