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Yields:
6
Prep Time:
40 mins
Total Time:
1 hr 10 mins
Honestly, if there's anything better than pot pie, I don't know what it is.
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Ingredients
For the crust:
- 2 cups all-purpose flour, plus more as needed
- 1 cup grated sharp cheddar cheese (about 3 oz.)
- 1/2 cup cold salted butter, cut into 1/2-inch pieces
- 1/2 tsp. kosher salt
- Black pepper, to taste
- 1 large egg
For the filling:
- 2 Tbsp. salted butter
- 1/2 onion, finely diced
- 1 small carrot, finely diced
- 3/4 cup frozen broccoli, thawed and roughly chopped
- 3 Tbsp. all-purpose flour
- 2 cups low-sodium chicken broth, plus more as needed
- 2 cups shredded or chopped rotisserie chicken, skin removed
- 1 Tbsp. chopped fresh thyme
- 3 Tbsp. heavy cream
- Kosher salt and black pepper, to taste
Directions
- Step 1Preheat the oven to 375°F.
- Step 2For the crust: In the work bowl of a food processor, combine the flour, cheese, butter, salt, and a few grinds of pepper; pulse until crumbly. Slowly pulse in 4 tablespoons of ice water; add up to 2 more tablespoons of ice water until the dough comes together and is the texture of wet sand. Transfer the dough to a piece of plastic wrap and wrap tightly. Refrigerate until ready to use, at least 30 minutes.
- Step 3Meanwhile, for the filling: Melt the butter in a large pot over medium heat. Add the onion, carrot and broccoli and cook, stirring, until the vegetables soften, 3 to 4 minutes. Sprinkle the flour over the vegetables and stir, then stir in the broth. Increase the heat to medium-high and bring to a simmer. Whisk until no lumps of flour remain, then continue cooking until thickened and slightly reduced, 4 to 6 minutes. Stir in the chicken, thyme, heavy cream, and a pinch each of salt and pepper. Transfer the filling to a 9-inch pie dish and set aside to cool.
- Step 4Whisk the egg with 2 tablespoons water in a small bowl until smooth.
- Step 5Transfer the dough to a lightly floured surface. Using a lightly floured rolling pin, gently roll out the dough into a 12-inch round. Center the dough round over the filling in the pie dish. Trim any overhanging dough, then press the edges against the pie dish to seal, crimping as desired. Brush the crust with the egg wash. Use a paring knife to make a few small steam vents in the crust.
- Step 6Bake the pot pie until the crust is golden, 24 to 30 minutes. For more browning, broil for an additional 1 to 2 minutes. Let cool for 5 minutes before serving.
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