Classic Chicken Pot Pie
This savory chicken pie is packed with tender meat, vegetables, and creamy sauce, all wrapped in a flaky homemade crust. A cozy, crowd-pleasing main dish!
Ingredients
Instructions
Sauté onion, carrots, celery, and garlic in a large pot. Add chicken, rosemary, and water. Bring to a boil and simmer for 1 hour. Remove the chicken, let it cool, and shred the meat. Strain the broth and reduce it by simmering for 20 minutes.
In a food processor, blend flour, butter, salt, and water. Knead briefly until smooth. Divide into 2 discs (800 g and 240 g), wrap, and chill for 30 minutes.
Roll out both pastry discs between parchment paper. Chill again if needed.
Melt butter in a saucepan, whisk in flour, then slowly add milk and chicken broth. Season with salt, pepper, and nutmeg. Simmer until creamy.
In a pan, melt butter and sauté garlic and leeks. Add mushrooms and cook for 10 minutes.
Combine shredded chicken with cooked vegetables, bacon, Worcestershire sauce, Dijon mustard, thyme, and salt.
Line a 25 cm cake pan with the larger pastry disc. Trim excess, leaving 1.5 cm on the sides. Prick the base with a fork.
Spoon the filling into the crust. Top with the second pastry disc and seal the edges. Make a cross-shaped vent in the center.
Use leftover dough for decoration. Brush with egg wash. Bake at 360°F (180°C) for 1 hour.
Let the pie rest slightly before slicing and serving.
