Classic Chicken Pot Pie

By Ben · cooked up in Sprig

Golden pastry shatters under your fork to reveal tender chicken swimming in a velvety gravy studded with carrots, peas, and pearl onions. The secret lies in roasting a whole chicken first, then building the filling with that rich pan drippings and a splash of white wine. Steam escapes in aromatic clouds when you break through the flaky crust. This is Sunday dinner at its most comforting, the kind of dish that brings everyone to the table without having to call twice.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 cup unsalted butter, cold and cubed
• 6-8 tablespoons ice water

• 1 whole roasted chicken, about 4 pounds, meat removed and shredded
• 6 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 4 cups chicken stock
• 1 cup heavy cream
• 1/4 cup dry white wine
• 3 medium carrots, diced
• 3 celery stalks, diced
• 1 large yellow onion, diced
• 1 cup frozen peas
• 2 teaspoons fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 egg, beaten

Instructions

1. Combine flour and salt in a large bowl. Add cold butter cubes and work into the flour using your fingertips or a pastry cutter until mixture resembles coarse crumbs with some pea-sized butter pieces.
2. Gradually add ice water, 1 tablespoon at a time, mixing gently until dough just comes together. Divide into two portions, wrap in plastic, and refrigerate for at least 30 minutes.

1. Preheat oven to 425°F. In a large Dutch oven or heavy pot, melt butter over medium heat. Add diced onion, carrots, and celery. Cook for 8-10 minutes until vegetables are softened.
2. Sprinkle flour over vegetables and stir constantly for 2 minutes to cook out the raw flour taste. Slowly whisk in chicken stock and white wine, ensuring no lumps form.
3. Add heavy cream, thyme, salt, and pepper. Simmer for 10-12 minutes until sauce thickens enough to coat the back of a spoon. Stir in shredded chicken and frozen peas. Remove from heat and let cool slightly.

1. Roll out one portion of dough on a floured surface to fit a 9x13-inch baking dish with some overhang. Transfer to dish and trim edges, leaving 1/2 inch overhang.
2. Pour chicken filling into pastry-lined dish. Roll out remaining dough for top crust and place over filling. Trim and crimp edges to seal. Cut 6-8 steam vents in top crust.
3. Brush top crust with beaten egg for golden color. Bake for 45-50 minutes until crust is deep golden brown and filling is bubbling through vents. Let cool for 15 minutes before serving.

Chef's tips

Nutrition (per serving, estimated)

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