Description
A classic chicken pot pie with a flaky, buttery crust and a creamy, savory filling of tender chicken and vegetables. This recipe follows Alton Brown’s technique for a rich roux-based sauce that thickens perfectly, and the golden top crust bakes to a satisfying crisp. Each bite delivers a comforting balance of hearty protein, sweet carrots, and delicate peas in a velvety sauce.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, cold and cut into 1/2-inch cubes
- 6 to 8 tablespoons ice water
- 1 pound boneless skinless chicken breasts
- 3 tablespoons unsalted butter
- 1 medium yellow onion, finely diced (about 1 cup)
- 2 medium carrots, peeled and diced (about 1 cup)
- 2 celery stalks, diced (about 1/2 cup)
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 1/2 cup frozen peas
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried sage (optional)
- 1 large egg
- 1 tablespoon water
Instructions
- Make the pie dough: Place 2 1/2 cups flour and 1 teaspoon salt in a food processor and pulse to combine. Add the cold cubed butter and pulse until the mixture resembles coarse meal with pea-sized butter pieces. Drizzle 6 tablespoons ice water over the top and pulse until the dough just holds together when squeezed — add more water 1 tablespoon at a time if needed. Turn the dough out onto plastic wrap, divide into two equal discs, wrap tightly, and refrigerate for at least 1 hour (or up to 3 days). Chilling relaxes the gluten and keeps the butter cold, ensuring a flaky crust.
- Cook the chicken: Season the chicken breasts with a pinch of salt and pepper. In a large skillet over medium-high heat, melt 1 tablespoon of the butter. Sear the chicken until golden brown on each side, about 3 minutes per side. Add 1/2 cup of the chicken broth, cover, reduce heat to medium-low, and poach until the internal temperature reaches 165°F (74°C), about 10 to 12 minutes. Transfer the chicken to a cutting board, let rest for 5 minutes, then shred or dice into bite-sized pieces. Reserve the pan juices.
- Sauté the vegetables: In the same skillet over medium heat, melt the remaining 2 tablespoons butter. Add the onion, carrots, and celery and cook, stirring often, until softened but not browned, about 5 minutes. This builds the aromatic base for the sauce.
- Make the roux: Sprinkle the 1/3 cup flour over the vegetables and stir to coat everything evenly. Cook for 2 minutes, stirring constantly, to eliminate the raw flour taste. The mixture will be thick and pasty.
- Add the liquids: Slowly pour in the reserved pan juices plus enough additional chicken broth to total 2 cups, then add the whole milk, whisking constantly to prevent lumps. Bring to a gentle simmer over medium heat, stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 3 to 5 minutes. The sauce should be smooth and velvety.
- Finish the filling: Stir in the cooked chicken, frozen peas, thyme, sage (if using), remaining 1 teaspoon salt, and pepper. Taste and adjust seasoning. Remove from heat and let cool slightly for about 10 minutes — a warm filling helps prevent a soggy bottom crust when baked.
- Preheat the oven: Place a baking sheet on the middle rack and preheat the oven to 400°F (204°C). The hot baking sheet catches any drips and conducts heat to the bottom of the pie for an evenly baked crust.
- Roll out the dough: On a lightly floured surface, roll one disc of dough into a 12-inch circle (about 1/8-inch thick). Transfer it to a 9-inch pie dish, pressing gently into the bottom and sides without stretching. Trim the edges, leaving a 1-inch overhang. Roll the second disc into an 11-inch circle for the top crust.
- Assemble the pie: Pour the cooled filling into the bottom crust. Place the top crust over the filling. Fold the overhang under itself and crimp the edges with your fingers or a fork to seal. Cut 4 to 5 slits in the top crust to allow steam to escape. In a small bowl, beat the egg with 1 tablespoon water and brush lightly over the entire top crust.
- Bake the pie: Place the pie on the preheated baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. If the edges start to brown too quickly, tent them with strips of foil or a pie shield after 15 minutes.
- Rest and serve: Transfer the pie to a wire rack and let it rest for at least 15 minutes before slicing. This allows the filling to set so it holds its shape when served. Cut into quarters and serve hot.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freezing: Assemble the unbaked pie, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. To bake from frozen, place the frozen pie on a preheated baking sheet and bake at 400°F (204°C) for 45 to 55 minutes, covering the edges if needed, until the internal temperature reaches 165°F (74°C). Reheating: Reheat individual slices in a 350°F (177°C) oven for 10 to 15 minutes, or until warmed through; avoid microwaving as it will soften the crust.
Nutrition
- Calories: 1050
- Sugar: 7g
- Sodium: 1245mg
- Unsaturated Fat: 36g
- Trans Fat: 60g
- Carbohydrates: 79g
- Fiber: 3g
- Protein: 41g
- Cholesterol: 257mg
Keywords: Alton Brown chicken pot pie, chicken pot pie recipe, classic chicken pot pie, homemade pot pie, creamy chicken pot pie, flaky crust pot pie, comfort food, American dinner, pot pie from scratch, buttery crust