Zack’s Chicken Pot Pie

Zack’s Chicken Pot Pie

A heartwarming classic.

Ingredients

Crust

• 3 cups all-purpose flour, plus more for surface
• 1 cup (2 sticks) unsalted butter, cut into 1/2-inch pieces
• 1 tsp. baking powder
• 1 tsp. kosher salt

Filling

• 1/2 cup (1 stick) unsalted butter, plus more for dish
• 1 medium yellow onion, finely chopped
• 2 large carrots, peeled & finely chopped
• 3 cloves garlic, finely chopped
• 1/2 cup all-purpose flour, plus more for surface
• 3 cups low-sodium chicken broth
• 1/4 cup heavy cream
• 8 oz. boneless skinless chicken breasts, poached & cut into cubes
• 1 cup frozen peas
• 2 tbsps. chopped fresh parsley
• 2 tsp. chopped fresh thyme leaves
• 1 large egg, lightly beaten
• Freshly ground black pepper
• Flaky sea salt

Directions

Crust

1. Separately freeze flour and butter for 30 minutes.
2. In a large food processor, pulse flour, baking powder, and kosher salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the motor running, slowly pour in 1/2 cup ice water, 1 tbsp. at a time until the dough just comes together and is moist but not wet and sticky.
3. Turn out the dough onto a lightly floured surface. Form into 2 balls, then flatten into 2 discs (make sure there are no/minimal cracks). Cover with plastic wrap and refrigerate for at least 30 minutes and up to 3 days.

Filling

1. In a large pot over medium heat, melt butter. Add onions and carrots and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the garlic, then stir in the flour and cook – stirring constantly – until the mixture turns golden and begins to bubble, about 3 minutes. Gradually whisk in broth. Bring to a boil and cook, stirring occasionally, until thickened, about 5 minutes.
2. Remove from heat and stir in cream, then add the chicken, peas, parsley and thyme. Season to taste with kosher salt and pepper. Let cool.
3. Arrange a rack in the center of the oven and preheat to 375 degrees. On a lightly floured surface, roll out one disc of dough to a large rough, about 1/4 inch thick. Transfer to a deep 9-inch pie dish, then add the filling. Roll out the second disc of dough to a large round that’s also about 1/4 inch thick. Arrange on top of the filling. Press the edges of the top and bottom dough rounds together. Using a sharp knife or kitchen shears, trim the edges of the dough, leaving about a 1/4-inch overhang. Fold the excess dough underneath the dough on the top rim of the pie pan. Using clean fingers, crimp to seal.
4. Brush the top of the dough with egg wash. Using a paring knife, cut 4 small slits into the top of the crust. Sprinkle with sea salt.
5. Bake pot pie until crust is golden brown, about 45 minutes. Let cool for at least 15 minutes before serving.