Best Ever Chicken Pot Pie from Scratch

Ingredients

• 1.25 cups All-Purpose Flour (sifted)
• 1 teaspoon Granulated Sugar (helps browning and balances flavor)
• 0.25 teaspoon Salt (kosher or table salt)
• 0.5 teaspoon Baking Powder (adds a little puff to the crust)
• 1 stick Unsalted Butter (cold, cut into cubes (113 g))
• 4 tablespoons Cold Water (ice‑cold)
• 1 tablespoon Vodka (optional, adds flakiness; can replace with extra water)
• 4 tablespoons Unsalted Butter (melted for the filling)
• 1 package Pre‑chopped Carrots, Onion, and Celery Mix (about 12 oz, from Trader Joe’s or any grocery store)
• 4 cloves Garlic (finely minced)
• 1 tablespoon Fresh Thyme (leaves only, tender stems okay)
• 2 teaspoons Salt (plus extra to taste)
• 0.5 teaspoon Black Pepper (freshly ground)
• 0.25 cup All-Purpose Flour (for thickening the filling)
• 1 cup Dry White Wine (dry; can substitute with extra broth + acid)
• 1 cup Low Sodium Chicken Broth
• 1 cup Half‑and‑Half (can use whipping cream for richer texture)
• 2 teaspoons Worcestershire Sauce
• 1 cup Frozen Peas
• 4.5 cups Cooked Chicken (shredded; rotisserie chicken works well)
• 1 large Egg (for egg wash, whisked with water)
• 2 teaspoons Water (for egg wash)

Instructions

1. Combine Dry Crust Ingredients

   In a mixing bowl whisk together 1 ¼ cups all‑purpose flour, 1 tsp sugar, ¼ tsp salt, and ½ tsp baking powder until evenly distributed.

   Time: PT5M

2. Incorporate Cold Butter

   Add the cold butter cubes to the dry mixture and, using your hands, mash and rub the butter into the flour until pea‑sized pieces remain.

   Time: PT5M

3. Add Liquid and Form Dough

   Drizzle 4 Tbsp cold water and 1 Tbsp vodka over the mixture, stirring gently until the dough just comes together. If it feels dry, add a few extra drops of water.

   Time: PT5M

4. Shape and Chill Crust

   Gather the dough into a disc, wrap tightly in plastic wrap (or press’n seal), and refrigerate for at least 30 minutes (up to overnight).

   Time: PT30M

5. Melt Butter for Filling

   In a 10‑inch cast iron skillet melt 4 Tbsp unsalted butter over medium heat.

   Time: PT2M

6. Sauté Vegetables

   Add the pre‑chopped carrot‑onion‑celery mix and sauté until softened, about 5 minutes.

   Time: PT5M

7. Add Garlic and Thyme

   Stir in the minced garlic and fresh thyme leaves; cook until fragrant, about 1‑2 minutes, being careful not to burn the garlic.

   Time: PT2M

8. Season

   Add 2 tsp salt and ½ tsp black pepper; stir to combine.

   Time: PT1M

9. Thicken with Flour

   Sprinkle ¼ cup all‑purpose flour over the vegetables, stirring constantly for 1 minute until the flour is fully incorporated and no raw flour remains.

   Time: PT1M

10. Deglaze with White Wine

    Pour in 1 cup dry white wine, increase heat slightly, and simmer for about 5 minutes until the alcohol evaporates and the mixture thickens.

    Time: PT5M

11. Add Chicken Broth

    Stir in 1 cup low‑sodium chicken broth and let it reduce for another 5 minutes.

    Time: PT5M

12. Finish the Sauce

    Mix in 1 cup half‑and‑half and 2 tsp Worcestershire sauce; heat through for 2 minutes.

    Time: PT2M

13. Add Peas and Chicken

    Fold in 1 cup frozen peas and 4½ cups shredded rotisserie chicken. Taste and adjust seasoning with a little more salt or pepper if needed.

    Time: PT3M

14. Cool Filling

    Transfer the filling to the skillet, smooth the surface, cover, and refrigerate for 15 minutes to chill before adding the crust.

    Time: PT15M

15. Roll Out Crust

    On a lightly floured surface, roll the chilled dough into a 12‑inch circle, then gently lift and place it over the chilled filling, tucking edges as needed.

    Time: PT10M

16. Apply Egg Wash

    Whisk 1 egg with 2 tsp water; brush the top crust generously with the wash.

    Time: PT5M

17. Vent the Pie

    Cut four slits in the crust to allow steam to escape.

    Time: PT2M

18. Preheat Oven

    Preheat the oven to 415°F (213°C).

    Time: PT10M

    Temperature: 415°F

19. Initial Bake

    Place the skillet on a baking sheet and bake at 415°F for 20 minutes.

    Time: PT20M

    Temperature: 415°F

20. Finish Baking

    Reduce oven temperature to 375°F (191°C) and continue baking for 45 minutes, rotating the pan halfway through.

    Time: PT45M

    Temperature: 375°F

21. Rest Before Serving

    Remove the pie from the oven and let it rest on a wire rack for 10 minutes before slicing.

    Time: PT10M

Nutrition Facts

Calories

420

Protein

25 g

Carbohydrates

35 g

Fat

20 g

Fiber

3 g