Chicken Pot Pie with Flaky Pastry

Tender chicken, vibrant vegetables, and a creamy sauce come together in a pot pie that is both satisfying and nostalgic. Topped with a flaky and buttery pastry crust, this Pennsylvania favorite is sure to warm your heart and bring a smile to your face. Join us as we guide you through the step-by-step instructions for this timeless recipe that captures the essence of Pennsylvania’s culinary heritage!

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 2/3 cup unsalted butter, cold and cubed
• 1/4 cup ice water (approx.)
• 2 tablespoons vegetable oil
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 3 cups cooked chicken, diced
• 3 cups chicken broth
• 1 cup whole milk
• 1/4 cup all-purpose flour
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, whisk together the all-purpose flour and salt. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the oven to 400°F (200°C).
4. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are tender.
5. Stir in the frozen peas and diced chicken, and cook for a few minutes to combine the flavors.
6. In a separate bowl, whisk together the chicken broth, whole milk, all-purpose flour, dried thyme, salt, and pepper until well combined. Pour the mixture into the pot with the vegetables and chicken.
7. Cook over medium heat, stirring frequently, until the sauce thickens and comes to a simmer. Remove from heat.
8. On a lightly floured surface, roll out the chilled dough to fit the top of your baking dish. Place the rolled-out pastry over the pot pie filling, crimping the edges to seal.
9. Cut a few slits in the pastry to allow steam to escape during baking.
10. Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and the filling is bubbly.
11. Allow the Chicken Pot Pie to cool slightly before serving. Enjoy the heartwarming flavors and comforting textures of this classic Pennsylvania dish!