Chicken Pot Pie with Flaky Crust
A creamy chicken, carrot, celery and pea filling under a buttery double crust. Classic cold-weather comfort made with a simple herb-scented white sauce.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 1 hr 15
- Serves
- 6
Cool the filling slightly before it meets the bottom crust, or the pastry steams instead of crisping. A rotisserie chicken is a quick shortcut for the shredded meat.
Method
-
Heat the oven to 400°F (200°C). Fit one crust into a 9-inch deep pie dish.
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Simmer the carrots and celery in a splash of water in a large skillet for , until just tender. Drain and set aside.
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Melt the butter in the same skillet over medium heat. Whisk in the flour and cook for .
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Slowly whisk in the stock and milk. Simmer for , stirring, until thick and creamy.
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Stir in the chicken, carrots, celery, peas, thyme, salt and pepper. Let the filling cool for .
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Pour the filling into the crust. Cover with the second crust, trim and crimp the edges, and cut 4 small slits in the top.
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Brush with the egg wash. Bake for , until deep golden and bubbling at the vents.
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Rest for before slicing so the filling sets.
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