Unlock the secret of grandma’s chicken pot pie: master the culinary art from scratch!

Indulge in the comforting warmth and savory flavors of homemade chicken pot pie. With this comprehensive guide, you’ll embark on a culinary adventure that will transform your kitchen into a haven of culinary delights. Get ready to impress your taste buds and create a dish that will become a cherished family tradition.

Ingredients: A Symphony of Flavors

For the Crust:

• 2 1/2 cups (312g) all-purpose flour, plus more for dusting
• 1 teaspoon (5g) salt
• 1 cup (2 sticks/227g) unsalted butter, cold and cut into small pieces
• 1/2 cup (120ml) ice water

For the Filling:

• 3 tablespoons (45g) unsalted butter
• 1 cup (120g) chopped yellow onion
• 2 cups (480g) chopped carrots
• 2 cups (480g) chopped celery
• 3 garlic cloves, minced
• 1/4 cup (60ml) all-purpose flour
• 4 cups (960ml) chicken broth
• 1 cup (240ml) milk
• 1 teaspoon (5g) dried thyme
• 1/2 teaspoon (2.5g) dried rosemary
• 1/4 teaspoon (1.25g) salt
• 1/4 teaspoon (1.25g) black pepper
• 3 cups (720g) cooked chicken, shredded or diced
• 1 cup (240g) frozen peas
• 1 cup (240g) frozen corn

Step-by-Step Instructions: A Culinary Journey

Making the Crust:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in Butter: Use your fingers or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs.
3. Add Water: Gradually add the ice water, 1 tablespoon at a time, and mix until the dough just comes together.
4. Form a Ball: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Preparing the Filling:

1. Sauté Vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery and cook until softened.
2. Add Garlic: Stir in the garlic and cook for 1 minute more.
3. Whisk in Flour: Gradually whisk in the flour and cook for 1 minute.
4. Add Liquids: Slowly pour in the chicken broth, milk, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until thickened.
5. Add Chicken: Stir in the shredded chicken.
6. Add Vegetables: Fold in the peas and corn.

Assembling the Pie:

1. Preheat Oven: Preheat oven to 425°F (220°C).
2. Roll Out Dough: Divide the dough into two equal portions. Roll out one portion into a 12-inch (30cm) circle.
3. Line Pie Plate: Transfer the dough to a 9-inch (23cm) pie plate and trim the edges.
4. Fill Pie Crust: Pour the filling into the lined pie crust.
5. Roll Out Top Crust: Roll out the remaining dough into an 11-inch (28cm) circle.
6. Cover Pie: Place the top crust over the filling and trim the edges. Crimp the edges to seal.
7. Brush with Egg Wash: Brush the top crust with an egg wash (1 egg beaten with 1 tablespoon of water).
8. Bake: Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.

Baking Tips: Ensuring Perfection

• For a Flaky Crust: Use cold butter and ice water when making the dough. Do not overwork the dough.
• To Prevent Soggy Crust: Preheat the oven before baking the pie. Brush the top crust with egg wash to create a barrier.
• For a Perfectly Golden Crust: Bake the pie on the lower rack of the oven. If the crust starts to brown too quickly, cover the edges with foil.

Variations: A Culinary Adventure

• Vegetarian Pot Pie: Omit the chicken and add more vegetables, such as mushrooms, zucchini, or bell peppers.
• Seafood Pot Pie: Use a mixture of cooked shrimp, scallops, and fish instead of chicken.
• Creamy Pot Pie: Add 1/2 cup (120ml) of heavy cream to the filling for a richer flavor.
• Spicy Pot Pie: Add 1/2 teaspoon (2.5g) of chili powder or cayenne pepper to the filling for a kick.

Serving Suggestions: A Culinary Symphony

• Accompaniments: Serve chicken pot pie with a side of mashed potatoes, roasted vegetables, or a fresh salad.
• Garnishes: Top the pie with fresh herbs, such as parsley, chives, or thyme.

Storing and Reheating: Preserving Culinary Delights

• Storing: Store leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat individual portions in the microwave or oven until warmed through.

Questions We Hear a Lot

1. Can I use frozen chicken?
Yes, you can use frozen chicken. Just be sure to thaw it completely before using.

2. Can I make the filling ahead of time?
Yes, you can make the filling up to 2 days ahead of time. Store it in an airtight container in the refrigerator.

3. How do I know when the pie is done baking?
The crust should be golden brown and the filling should be bubbly. You can also insert a toothpick into the center of the pie. If it comes out clean, the pie is done.