Indulge in the ultimate comfort food with our classic Chicken Pot Pie recipe! This hearty dish combines tender chicken, a medley of vegetables, and a rich, creamy sauce, all encased in a flaky, golden-brown crust. Perfect for family dinners or impressing guests, this recipe is both satisfying and easy to prepare. Follow along as we guide you through each step to create this delicious masterpiece. Don't forget to like, comment, and subscribe for more mouth-watering recipes!

Instructions
Crust
3 c. (360 g.) all-purpose flour, plus more for surface
1 c. (2 sticks) unsalted butter, cut into 1/2" pieces
1 tsp. baking powder
1 tsp. kosher salt
Filling
1/2 c. (1 stick) unsalted butter, plus more for dish
1 medium yellow onion, finely chopped
2 large carrots, peeled, finely chopped
Kosher salt
3 cloves garlic, finely chopped
1/2 c. (60 g.) all-purpose flour, plus more for surface
3 c. low-sodium chicken broth
1/4 c. heavy cream
4 (8-oz.) boneless, skinless chicken breasts, poached, cut into cubes
1 c. frozen peas
2 Tbsp. chopped fresh parsley
2 tsp. chopped fresh thyme leaves
Freshly ground black pepper
1 large egg, lightly beaten
Flaky sea salt

Directions
Crust
Step 1
Separately freeze flour and butter for 30 minutes.
Step 2
In a large food processor, pulse flour, baking powder, and kosher salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the motor running, slowly pour in 1/2 c. ice water, 1 Tbsp. at a time, until dough just comes together and is moist but not wet and sticky (test by squeezing some with your fingers).
Step 3
Turn out dough onto a lightly floured surface. Form into 2 balls, then flatten into 2 discs (make sure there are no/minimal cracks). Cover with plastic wrap and refrigerate at least 30 minutes and up to 3 days.

Filling
Step 1
In a large pot over medium heat, melt butter. Add onions and carrots and cook, stirring occasionally, until vegetables are beginning to soften, about 10 minutes. Stir in garlic, then stir in flour and cook, stirring constantly, until the mixture turns golden and is beginning to bubble, about 3 minutes. Gradually whisk in broth. Bring to a boil and cook, stirring occasionally, until thickened, about 5 minutes.
Step 2
Remove from heat and stir in cream, then add chicken, peas, parsley, and thyme; season with kosher salt and pepper. Let cool.
Step 3
Arrange a rack in the center of the oven; preheat to 375°. On a lightly floured surface, roll out one disc of dough to a large round about 1/4" thick. Transfer to a deep 9" pie dish, then add filling. Roll out the second disc of dough to a large round about 1/4" thick. Arrange on top of filling. Press the edges of the top and bottom dough rounds together. Using a sharp knife or kitchen shears, trim edges of dough, leaving about 1/4" overhang. Fold excess dough underneath dough on the top rim of the pie pan. Using clean fingers, crimp to seal.
Step 4
Brush the top of the dough with egg wash. Using a paring knife, cut 4 small slits into the top of the crust. Sprinkle with sea salt.
Step 5
Bake pot pie until the crust is golden brown, about 45 minutes. Let cool at least 15 minutes before serving.

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