Chicken Pot Pie (The Best)
Try our absolute best recipe for chicken pot pie, with a creamy, hearty filling and a flaky crust. It’s a comfort food classic!
Ingredients
- 6 tbsp (80 g) unsalted butter, softened
- ¼ cup (40 g) unbleached all-purpose flour
- 1 tbsp cornstarch
- 1/2 cup (125 ml) milk
- 1 small onion, finely chopped
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 1 can (10 oz/284 ml) condensed chicken broth
- ½ cup (80 g) russet potato, peeled and diced
- 1 ½ cups (255 g) cooked chicken, diced (1/2 store-bought roasted chicken, approximately)
- ½ cup (75 g) frozen peas
- 2 cups (300 g) unbleached all-purpose flour
- 1/2 tsp salt
- 1 cup (225 g) cold unsalted butter, cut into cubes
- 1/4 cup (60 ml) ice water
- 1 tbsp (15 ml) white vinegar
- Milk, for brushing
Instructions
- In a bowl, combine ¼ cup (55 g) of the butter with the flour. Set aside.
- In a second bowl, dissolve the cornstarch in the milk. Set aside.
- In a large pot, soften the onion, carrot and celery in the remaining butter. Season with salt and pepper. Add the broth and potatoes and bring to a boil. Cover and simmer for about 10 minutes or until the vegetables are just tender. Add the butter mixture and boil gently, stirring with a wooden spoon. Add the milk and cornstarch mixture and bring to a boil. Adjust the seasoning. Stir in the chicken and peas. Cover with plastic wrap directly on the surface of the filling. Let cool while preparing the pastry.
Try our absolute best recipe for chicken pot pie, with a creamy, hearty filling and a flaky crust. It’s a comfort food classic!