Classic Chicken Pot Pie Recipe

Ingredients

• 8.8 oz white all-purpose flour, divided into 1 3/4 cup and 1/3 cup
• 2.63 oz unsalted butter cold, divided into 2.3 oz and 0.33 oz
• 16 oz skinless boneless chicken breast, cubed
• 1 tsp salt, divided 
• 1½ tsp baking powder
• 2.3 oz vegetable shortening, cold
• 2 tbsp olive oil
• ⅓ cup cold water
• ½ tsp black pepper
• 1 tbsp garlic, minced
• 6 oz yellow onions, diced
• 3.6 oz celery, diced
• 3.6 oz carrots, diced
• 3 tbsp plain whole milk
• 1½ cups unsalted chicken broth
• ½ cup frozen peas
• 2 tbsp heavy cream
• 1 medium egg beaten
  optional 1½ tbsp chopped parsley

Instructions
Make the pie dough: 

1. In a big bowl, add 1¾ cup all-purpose flour, ½ tsp salt, and 1½ tsp baking powder. Mix with a fork. 
2. Cut 2.3 oz cold unsalted butter and vegetable shortening into cubes and add to the flour. Using a fork, cut the cold fat into the flour until crumbs are formed. 
3. Add cold water into the crumbs and mix thoroughly until a dough is formed. 
4. Turn the dough onto a clean work surface. Gather any crumbs and add to the dough. Divide into two. Flatten each dough into a round disk. Wrap in cling film and refrigerate for at least 2 hours. 

Make the filling: 

1. Heat olive oil in a pan over high heat. 
2. Add cubed chicken breast pieces to the hot pan. Season with salt and pepper, ¼ teaspoon each. 
3. Reduce the heat to medium. Sear for 6 minutes, turning halfway. Once chicken is lightly golden browned on all sides, turn off the heat and transfer the chicken to a plate and set aside. 
4. Turn on medium heat. Add onions, carrots, celery, garlic and butter. Stir and cook for 4 minutes. 
5. Add ⅓ cup all-purpose flour and return the chicken to the pan. Mix well to incorporate the flour. Add chicken broth, the remaining ¼ teaspoon salt and pepper, and stir until thickened. 
6. Add heavy cream, milk and frozen peas. Stir and cook for another 5 minutes on low heat. Turn off the heat and sprinkle with chopped parsley. 

Assemble the pie: 

1. Take the first pie dough out of the fridge. Unwrap and put it on a clean, floured work surface. 
2. Apply flour onto your hands and rolling pin, and start to roll it out into a flat pie crust about ⅛ inch thick. This will be the bottom crust. 
3. Lay the bottom crust in a 9-inch pie dish. Scoop your filling into the dish and set aside. 
4. Take the second dough out of the fridge and roll it out into the top crust. 
5. Cover the dish with the top crust. Trim the dough around the edges of the pan, leaving about 1 inch of dough overhanging. Fold the excess dough in and tuck it underneath. Crimp around the edges of the pie with your fingers and knuckle to decorate. 
6. Brush the surface of the pie with beaten egg. 
7. Make 4 indentations with a knife for the steam to come out while baking. 
8. Bake for 45 minutes at 375°F. 
9. Take the pie out of the oven. Let it cool for at least 45 minutes before you cut into it and serve.

This article and recipe adapted from this site!