Chicken Pot Pie

Feel free to use a pre-made crust to save time and effort!

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FOR THE CRUST
3 c. all-purpose flour, plus more for surface
1 c. butter, cut into 1/2″ pieces
1 tsp. baking powder
1 tsp. kosher salt
1/2 c. ice water (or more, if needed) 

FOR THE FILLING
4 boneless skinless chicken breasts (or 3 cups shredded cooked chicken)
1/2 c. butter, plus more for baking dish

kosher salt

Freshly ground black pepper

2 large carrots, peeled and diced
1 medium onion, chopped
3 cloves garlic, minced
3/4 c. all-purpose flour
3 c. low-sodium chicken broth
1/4 c. heavy cream
1 c. frozen peas
2 tbsp. freshly chopped parsley
2 tsp. freshly chopped thyme leaves

Egg wash

Flaky sea salt

 

Click HERE for the instructions

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