Chicken Pot Pie
454kcal20.2g protein28.7g fat29.2g carbs~$1.15/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains gluten, dairy, egg
Restrictions
Containsgluten · dairy · eggIt is in an ingredient you cannot leave out.
Diets
No porkNo alcohol · without one
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 1 ¼ cup |  flour (all-purpose) |
| 8 tbsp |  butter (cold, cubed, for the crust) |
| 3 tbsp | water (ice-cold) |
| 1 ¼ tsp | salt |
| 1 lb |  chicken, thigh (boneless, in 1-inch pieces) |
| 1 ½ cup |  chicken stock |
| 1 unit |  bay leaf |
| 3 tbsp | butter (for the sauce) |
| 3 tbsp | flour (for the roux) |
| ¾ cup |  onion (diced) |
| ½ cup |  carrot (diced small) |
| ⅓ cup |  celery (diced small) |
| ½ cup |  peas, green (frozen) |
| ½ cup |  milk (whole) |
| 1 tsp |  thyme (leaves) |
| ½ tsp |  black pepper (ground) |
| 1 unit |  egg (beaten, for wash) |
Optional
Not counted above. The dish works without them.
| ½ cup |  potato (diced small, parboiled) |
| 1 cup |  mushrooms (sliced) |
| 2 tbsp |  dry white wine |
| ¼ cup |  heavy cream |
| 2 tbsp |  parsley (chopped) |
Steps
- Mix6 mincold, by handflour + 0.75 tsp salt + cold cubed butter, pressed into flat flakes rather than crumbs, then + ice water just until it holds when squeezed — visible sheets of butter are what steam the pastry into layers, so stop while the dough still looks underhydrated
- Rest30 minrefrigerated, wrappeddough — the flour finishes absorbing the water and the gluten slackens, so the round rolls out without springing back or tearing
- Poach12 minbare simmer, lid ajarchicken stock + bay leaf + chicken, until the pieces are just firm, then lift out the meat and keep the liquid — a real simmer would tighten the thigh meat and squeeze it dry before it ever reaches the oven, and the stock is now the sauce
- Sweat8 minmedium, no browning3 tbsp butter + onion + carrot + celery + a pinch of salt, covered, until the onion is translucent and the carrot bends — root vegetables will not soften further once the sauce thickens around them, so this is the only chance to cook them through
- Mix3 minmedium, constant stirring+ flour, cooked until it smells like toast but stays blond, which cooks off the raw-paste flavor while keeping the starch's full thickening power
- Simmer7 minmedium-low, whisking+ poaching liquid a ladle at a time, then + milk + thyme + black pepper + remaining salt, until it coats a spoon and holds a line — a loose sauce will boil up through the vents and a stiff one turns to glue in the oven, so aim slightly thicker than gravy
- Fold2 minoff heat+ poached chicken + frozen peas, then spread into a shallow 8-inch dish and let it cool to warm — filling straight off the stove melts the butter out of the raw pastry on contact and the crust bakes flat and greasy instead of layered
- Top5 minfilling + rolled dough draped over and pressed to the rim, egg-washed; the seal at the edge is what holds the lid up as the filling boils underneath
- Score1 mincrust, three cuts through to the filling — steam has to leave somewhere or it lifts the pastry off the sauce and leaves a raw underside
- Bake40 min400°F / 205°C, tray beneathpie, until the crust is deep brown and the sauce bubbles visibly at the vents; pale crust means the interior starch is still slack
- Rest10 minout of the ovenpie — the sauce is thinner than it looks at 200°F and will run off the spoon; ten minutes lets the roux set so a cut portion stands up