Chicken Pot Pie

A classic American comfort dish — a rich, hearty filling baked between layers of tender, flaky pastry. The most popular version features chicken with vegetables in a creamy sauce, and for good reason — it’s warm, satisfying, and full of flavour. You can make it as one large pie or in individual portions. This version is baked in a deep pan, making it especially generous and filling

Ingredients

For the dough

• 2 cups flour (250 g)

• 225 g cold butter

• 1/4 cup cold water (60 ml)

• 1 tbsp vinegar

• a pinch of salt

For the filling

• 2 chicken breasts

• 1 medium onion

• 1 medium carrot

• 3 celery stalks

• 250 g mushrooms (champignons)

• 1/2 cup frozen green peas

• 1/2 cup milk (120 ml)

• 1/4 cup flour (30 g)

• 1.5 cups chicken broth (360 ml)

• salt, pepper

• vegetable + butter for frying

Extra

• 1 egg yolk

• sesame seeds (optional)

Steps

Dough

1. Grate the butter into the flour using a coarse grater

2. Add salt, vinegar, and water, and form the dough (do not overmix — just until it comes together)

3. Shape into 2 balls, one slightly larger than the other

4. Wrap each ball in plastic wrap and refrigerate for 30–60 minutes

Filling

5. Cook the chicken (boil or bake), then cut into small cubes

6. Dice the onion, carrot, and celery; slice the mushrooms

7. Sauté onion, carrot, and celery in vegetable oil until the onion is translucent

8. Add 1 tbsp butter and mushrooms, cook until lightly golden

9. Add flour, milk, and broth, stirring constantly

10. Add chicken and green peas

11. Cover and simmer on low heat for about 3 minutes (the filling should be thick, like a creamy stew. Add more broth if needed)

Assembly

12. Roll out the dough on a floured surface

13. Fit the larger piece into the pan so it covers the bottom and sides

14. Add the filling, cover with the second layer of dough, and seal the edges

15. Brush with egg yolk and sprinkle with sesame seeds if desired

16. Cut a small slit or make a few holes with a fork on top

17. Bake in a preheated oven at 180°C (350°F) for 45–50 minutes