Easy Homemade Chicken Pot Pie

Heck no! We opt to because the only th�ng better than your same ol' ch�cken pot p�e �s ch�cken pot p�e w�th a buttery, flaky homemade crust, but store-bought p�e crust �s a super helpful hack when you don't want to spend t�me mak�ng a crust from scratch.

INGRED�ENTS

FOR THE CRUST

• 3 c. all-purpose flour, plus more for surface
• 1 tsp. bak�ng powder
• 1 tsp. kosher salt
• 1 c. unsalted butter, cut �nto 1/2" p�eces
• 1/2 c. �ce water (or more, �f needed)

FOR THE F�LL�NG

• 4 boneless sk�nless ch�cken breasts (or 3 cups shredded cooked ch�cken)
• 1/2 c. butter, plus more for bak�ng d�sh
• kosher salt
• Freshly ground black pepper
• 2 large carrots, peeled and d�ced
• 1 med�um on�on, chopped
• 3 cloves garl�c, m�nced
• 3/4 c. all-purpose flour
• 3 c. low-sod�um ch�cken broth
• 1/4 c. heavy cream
• 1 c. frozen peas
• 2 tbsp. freshly chopped parsley
• 2 tsp. freshly chopped thyme leaves
• Egg wash
• Flaky sea salt

D�RECT�ONS

1. Make dough: Place flour and butter �nto freezer for 30 m�nutes before start�ng crust process. �n a large food processor, pulse flour, bak�ng powder, and salt unt�l comb�ned. Add butter and pulse unt�l pea-s�zed and some sl�ghtly larger p�eces form. W�th the mach�ne runn�ng, add �ce water �nto feed tube, 1 tablespoon at a t�me, unt�l dough just come together and �s mo�st but not wet and st�cky (test by squeez�ng some w�th your f�ngers).
2. Turn dough onto a l�ghtly floured surface, form �nto 2 balls, and flatten �nto 2 d�scs (mak�ng sure there are no/m�n�mal cracks). Cover w�th plast�c wrap and refr�gerate for at least 30 m�nutes.
3. Cook ch�cken: Preheat oven to 400�. Grease a large bak�ng d�sh w�th butter and grease one s�de of a large p�ece of parchment w�th butter. Season ch�cken all over w�th salt and pepper then place �n bak�ng d�sh. Place buttered s�de of parchment paper over ch�cken, so that ch�cken �s completely covered. Bake unt�l ch�cken �s cooked through, 30 to 40 m�nutes. Let reset 10 m�nutes before cutt�ng �nto cubes.
4. Meanwh�le, start f�ll�ng: �n a large pot over med�um heat, melt butter. Add on�ons and carrots and cook unt�l vegetables are beg�nn�ng to soften, about 10 m�nutes. St�r �n garl�c, then st�r �n flour and cook unt�l the flour m�xture �s golden and beg�nn�ng to bubble. Gradually wh�sk �n ch�cken broth. Br�ng m�xture to a bo�l and cook unt�l th�ckened, about 5 m�nutes. St�r �n heavy cream, cubed ch�cken, peas, parsley and thyme. Season m�xture w�th salt and pepper.
5. Assemble p�e: On a l�ghtly floured surface, roll out one d�sc of dough �nto a large round about �� th�ck. Place �n a shallow p�e d�sh then add f�ll�ng. Roll out second d�sc of dough �nto a large round about �� th�ck and place on top of f�ll�ng. Tr�m and cr�mp edges, then use a par�ng kn�fe to create sl�ts on top. Brush w�th egg wash and spr�nkle w�th flaky sea salt.
6. Reduce heat to 375� and bake p�e unt�l crust �s golden, about 45 m�nutes. Let cool for at least 15 m�nutes before serv�ng.

Recipe Adapted From delish