Easy Chicken Pot Pie with Flaky Herb Crust
Serves 240 mins prep30 mins cook
Looking for an easy, cozy winter’s dinner? I’ve got you covered! This Chicken Pot Pie with a Flaky Herb Crust is the heart warming and satisfying meal that makes for a perfect dinner and great leftovers ✨
0 servings
What you need
Instructions
For the Herb Crust: Whisk together the flour, sugar, and salt in a mixing bowl. Add the grated butter and olive oil. Use your hands to work it in until crumb-like texture. Add the remaining ingredients and knead just until combined. Don’t overwork the dough. Wrap and chill in the fridge while you prepare the pot pie filling. For the Chicken Pot Pie Filling: Preheat oven to 400F. Add the butter to a large skillet over medium high heat. Add the chopped onions, celery, carrots, and peas. Sauté for 4-5 minutes, until tender. Stir in the flour and freshly chopped herbs. Stir in the chicken broth and heavy cream. Bring to a boil, then reduce to simmer for 8-10 minutes. The sauce should thicken slightly. Season with salt and pepper. Transfer the filling to a 9-10” pie plate. Roll out the crust to 1/4” thick and place over the filling. Pinch along the edges to form the crust edge. Brush with an egg wash. Bake for 30-35 minutes, until the crust is golden brown. Let cool 10 minutes before enjoy warm!View original recipe