If you know me you know I’ve always loved pot pie! Yet I hate pie as a dessert (yes the irony isn’t lost on me lol). I feel full but I didn’t feel that cozyness after eating pot pies I’d get from eating chicken noodle soup. So I thought to combine it and make everything from scratch. The biggest trick is to make sure everything is cold and chilled but follow along.

It is also SUPER easy. The best part of this recipe is you can adjust it to make it however you like it!

Ingredients

CRUST: 2 and 1/2 cups (313g) all-purpose flour, plus more as needed (spooned & leveled)

 2 teaspoons granulated sugar

1 teaspoon salt

1 cup (16 Tbsp; 226g) unsalted butter, chilled and cubed

1/2 cup (120ml) ice water and add half a teaspoon of apple cider vinegar, plus more as needed

STUFFING: 1 pound (450g) skinless boneless chicken breast or thighs, cubed

1 cup (about 130g) sliced carrots (about 2 carrots)

1/2 cup (about 40g) sliced celery

1/3 cup (5 Tbsp; 71g) unsalted butter

1/3 cup (45g) chopped yellow onion (1/2 of a small onion)

1 teaspoon minced garlic

1/3 cup (41g) all-purpose flour

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 teaspoon dried thyme leaves

1 and 3/4 cups (420ml) chicken broth/stock (I recommend reduced sodium)

2/3 cup (160ml) half-and-half*

1 cup (125g) frozen peas

EGG WASH: 1 large egg beaten with 1 Tablespoon (15ml) milk

The Method

CRUST:

1. Mix the flour, sugar, and salt together in a large bowl. Add the cubed butter on top.

2. Using two forks, cut the butter into the dry ingredients until all flour is coated. You're looking for pea-sized bits of flour coated butter. A few larger bits of butter is OK.

3. Measure 1/2 cup (120ml) of water in a cup

4. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water since the ice has melted a bit and put a dash of apple cider vinegar. Drizzle the cold water in, 2 Tablespoons (30ml) at a time, and stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not feel overly wet. Do not add any more water than you need to. I always use about 1/2 cup (120ml) of ice water.

5. Place pie dough on a lightly floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Using your hands, flatten each half into a 1-inch thick disc.

6. Wrap tightly with plastic and place in the refrigerator (allow to cool for at least 2 hours; I prefer a day and the dough can last up to 4 days after creating)

FILLING:

1. In a large pot, combine chicken, carrots, and celery. Add enough water to cover the chicken and vegetables, then place over medium-high heat. Bring to a boil, then allow to boil for 10 minutes. Remove from heat, drain, and set aside.

2. In a large skillet over medium heat, combine the butter, onions, and garlic. Stirring occasionally, cook until the onions are translucent and the butter is lightly browning. Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half. Cook and whisk until no flour lumps remain, then simmer over medium-low heat until thick. I simmer mine for 10 minutes. You want it to be a very thick gravy; simmer longer if necessary. Taste and add more seasonings if you prefer. Sometimes I add more thyme. Remove from heat and set aside.

3. Preheat oven to 425°F (218°C).

4. After the pie dough has chilled: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle about 12 inches in diameter. Carefully place the dough into a 9-inch pie dish that’s 1.5–2 inches deep. Tuck the dough in with your fingers, making sure it is smooth. With a small sharp knife or kitchen shears, trim the extra overhang of dough and discard.

  Enjoy!